Koshi no Homare “Hiyaoroshi”

This seasonal release is brewed using last fall’s Gohyakumangoku rice, which has been pasteurized and matured to develop flavor and aroma. The sake gets buried under snow for 250 days, hence the brilliant snowflake adorned on the bottle. This snow maturation with high humidity leads to an expanding flavor that is both well-balanced and pleasant. Pairs well with simple dishes like sashimi or grilled seasonal fish.