This sake is made by being kept without heat treatment and bottled through just once heat treatment.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled,so it has rather fresh taste.

【Season】Summer

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled, so it has rather fresh taste.

【Season】Summer

This is the firstly brewed sake in the season, just like Nouveau.
You can enjoy fresh taste and aroma.

【Season】Autumn

This is the firstly brewed sake in the season, just like Nouveau.
You can enjoy fresh taste and aroma.

【Season】Autumn