A pasteurized genshu that spent a summer maturing in bottle after early pressing, rounding a once-youthful new sake into a smooth, balanced hiyaoroshi with crisp dryness and full body.
Soft yet sharp, with a subtle banana aroma and citrus-like acidity giving a clean finish. Aged one s…
Kyoto's Matsuyama Shuzo uses all-Kyoto ingredients: Iwai rice, Fushimi water and Kyoto yeast "Kyo no…
This hiyaoroshi is distinguishable by its refreshing fruity aroma with hints of banana and melon, an…
Aged over seven years at -2C by the venerable Fushimi brewer Masuda Tokubee Shoten. Gentle aged arom…
