Hiyaoroshi: Akijun
This sake brewed in winter is sterilized only once in early spring. Hiyaoroshi is aged until autumn and delivered without second "firing: hiire" before shipment. The moderate maturity and rounded mouthfeel give a sense of autumn. This year, it is bottled a combination of one-year-aged sweet junmai and dry junmai, which is best served lukewarm, as the aroma is more pronounced when warmed to around 45°C.
720mL
Brewer: Osato Shuzo Area of Origin: Kama, Fukuoka
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冬に仕込んだお酒を出来上がった春先に一度だけ火入れ殺菌し、秋まで熟成させて出荷前の2度目の火入れをせずにお届けするのが「ひやおろし」秋純。暑い夏の間を冷蔵庫で眠って過ごし熟成させているため、旨みが増してまろやかな味わいに。程よい熟成感と丸みのある口当たりで秋を感じられる一本。今年は一年熟成の口純米と辛口純米を合わせて瓶詰め。45℃程度に温めると香りが立つので、ぬる燗で是非。
内容量: 720mL
蔵元: 大里酒造 産地: 福岡県嘉麻