Accompany this product with autumnal flavours
This is Junmaishu with the tender acidic characteristic and umami of rice which was created by being aged in the cellar for a long time. Enjoy the rich umami of rice.
Hiyaoroshi is the sake which is fermented in the early Spring, matured during the Summer and shipped in the Autumn.
|Ingredient||Nihonbare produced in Saga Prefecture|
|Rice Milling Rate||65%|
20℃ / warmed (40℃ – 45℃)
|Suitable dishes||Grilled saury, fried mushroom in butter|
※The figures could change depending on sake brewing year