Hiyaoroshi Feature

New sake brewed from rice harvested in the autumn undergoes pasteurization (heating) in early spring and is then put to sleep in the brewery.

As summer passes and autumn arrives again, the dormant sake has matured beautifully.
Its once vibrant aroma mellows, and its rough taste gains smoothness and depth.
　
Sake, particularly Junmai-style sake, known for its richness and umami, finally embodies the brewer's vision by this season.