The hiyaoroshi edition of the tokubetsu junmai: a lively, well-defined flavor with refreshing aroma and pleasant acidity, finishing crisp at SMV +12. Good chilled with seared or sliced returning bonito, or warmed for a fuller feel.
Opens with banana and melon notes, with pleasant acidity giving a crisp finish. Flat-milled rice del…
Made entirely from Shizuoka's Homarefuji rice and matured at a slightly warmer cellar temperature th…
Brewed with Aomori's own "Mahoroba Hana" yeast and aged through summer, mellowing initial rough edge…
Soft yet sharp, with a subtle banana aroma and citrus-like acidity giving a clean finish. Aged one s…
Made from Yamada Nishiki rice, balancing rich umami with Akishika's signature acidity for a junmai g…