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.
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