[Fudo Junmai Ginjo Hiyaoroshi]

Good fragrance. taste. acidity. sharpness in the back of the mouth. depth. The best balance in everything.

Hiyaoroshi Junmai Ginjo sake made from Akita Prefecture's rice suitable for sake brewing, ``Sakakomachi'', with a 55% polishing rate.
The raw sake that has been aged in tanks is packed raw using carbon-free filtration.
You can enjoy the ginjo aroma that reminds you of pineapple and the moderately mature flavor that has been left to rest over the summer.

・Excerpt from Nabe Shop's official website In the 2nd year of Genroku, Nabe Shop set up a brewery in front of the gates of Naritasan Shinshoji Temple and began brewing sake.
Currently, we have moved our sake brewery to Kanzaki-cho, Katori District, which is surrounded by countryside, and are brewing ``Jinyu Fudo.''
Sake brewing has traditionally been entrusted to brewers such as Niigata Toji and Nambu Toji.
In 1997, we started brewing sake entirely by our own staff because we wanted to make ``sake with our own uniqueness.''
By conducting all processes by our own staff and constantly monitoring the quality of sake at each stage,
Our top priority is to ship products that many customers will find delicious!
There is alcohol between people, and there is alcohol between hearts. My mission is to create sake that touches the heart.

◆Spec Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), Koji rice (domestic)
Rice used: Sake Komachi from Akita Prefecture Rice polishing ratio: 55%
Sake level: -1
Acidity: 1.7
Alcohol content: 16.8 degrees Storage method: Refrigeration required Manufacturer: Nabeten (Chiba Prefecture)