• 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.


    *International shipping is not available.
    Assistance is only available in Japanese.

  • Ingredients, etc.

    Ingredients: Yamada Nishiki (Made in Tokushima Prefecture)
    Alcohol Content: 17%
    Sake Meter Value: +1.0 degrees
    Rice Polishing Ratio: 55%

  • Best Ways to Serve

    Chilled, room temperature, warm