cheimy
Hiyaoroshi is named after the sake that has been stored in the earthen cellar, from which the best aged sake is selected and "pumped down" (without heating) from the vat and packed in wooden casks for shipping. The name comes from the fact that it is "pumped down" (without heating) and packed in wooden barrels for shipping. The new sake, which was still rough in the early spring, has been brewing for six months and has developed a full-bodied flavor and richness. The sake is then released in its undiluted state, which allows the true essence of its flavor to be tasted.
Sake quality: Junmai (pure rice) ●Rice used: Gohyakumangoku
Sake meter: +3 (dry) ●Alcohol content: 17
Rice polishing ratio: 70
Japanese>English