[Furosen Yamahai-jikomi Junmai Ginjo Hiyadoroshi]

The Furosen Hiyadoroshi you've all been waiting for!

For Uehara Shuzo's Furosen Hiyadoroshi, candidate tanks are selected during the initial tasting in July.
Ultimately, in the September tasting, a tank that has aged appropriately and is expected to continue to mature is chosen and released as that year's Hiyadoroshi.

It's a light type among Furosen sakes, with a slightly better aroma than last year.
The acidity in the finish is also subdued.
It's an attractive sake quality that promises even more in the future.

・From Uehara Shuzo Official Website
"Dry" and "sweet" are not the only ways to describe the taste of sake. There is also the taste of "umakuchi" (savory/delicious).
The moment it touches your palate, the richness and sweetness of the rice spread through your mouth, leaving a refreshing aftertaste as it goes down your throat, then quickly disappearing.
This is what truly delicious sake is.

◆Specs
Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice variety: Yamada Nishiki
Rice polishing ratio: 55%
Sake Meter Value: +1
Acidity: 2.0
Yeast used: Brewery's own yeast
Alcohol content: 17.4%
Storage: Refrigeration required
Producer: Uehara Shuzo (Shiga Prefecture)