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This sake is made using the traditional "Kimoto" brewing method, which utilizes the power of beneficial microorganisms. It is characterized by an initial acidity, followed by a multitude of flavors including umami, sweetness, spiciness, and bitterness, and a clean finish. This "Hiyaoroshi" sake was pressed in the spring of 2026, pasteurized, and stored, maturing over the summer to reach its peak drinking age.

The recommended serving temperature is when it has been taken out of the refrigerator and allowed to warm up slightly, allowing the flavors to fully develop.

Yuho Yamaoroshi Junmai Hiyaoroshi (720ml) *Requires refrigeration

¥1,980Price
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