ハヤカワ
Harushika no Natsu Shika" can only be drunk in summer.
This junmai ginjo is carefully fermented at low temperatures using in-house yeast for ginjo, just like daiginjo brewing.
In order to bring out the full appeal of the sake, it is bottled fresh after top-fermentation, and then each bottle is carefully bottle-fired. The result is a refreshing sake with a gorgeous ginjo aroma typical of Harushika and a soft rice flavor.
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