Junmai Ginjo-shu Kamaya Shizuku Hiyaoroshi

Junmai ginjo-shu—has a rounded taste after maturing for one summer
Hiyaoroshi is made from Awa Yamada Nishi polished at 55% and offers ‘umami’ taste.

Pressed in early spring, “Junmai Ginjo-shu Kamaya Shizuku” is pasteurized once and matured slowly.
This hiyaoroshi has just the right rounded taste and ‘umami.’
It is a junmai ginjo-shu that can be served cold, warm, or at room temperature.