um
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:55
Until 2016, the sake was shipped as hiyaoroshi, but the name was changed to akiagari in 2019.
Both refer to sake made from new sake that has been laid down for one summer.
The aroma is a ginjo aroma reminiscent of muscat.
It is a dry sake with a predominance of bitterness and acidity and almost no sweetness.
It also has a touch of alcohol, but that too is typical of dry sake from Kochi. It is a modern sake with umami.
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