[Taikan Junmai Ginjo Yamada Nishiki Hiyaoroshi ]

Yamanashi terroir with the taste of autumn

Hiyaoroshi is made by aging junmai ginjo made with 100 % Yamadanishiki from Yamanashi Prefecture over the course of a summer.
A fruity scent reminiscent of pineapple and ripe apples.
When you put it in your mouth, you can feel the umami and richness with a slightly aged feeling.

There is also a moderately soft acid, and the aftertaste is dry and sharp.
You can enjoy it well chilled on the rocks or with some soda.

○ Taikan Sake Brewery Official Site
The origin of the name "Taikan" is derived from the "Taikan", which is said to have been bitten by military officers who have achieved success when celebrating their future.
Taikan, a sake so named to match the celebration. Founded in the 10th year of the Meiji era , it has a history of more than 120 years.
The brewery is located in the Southern Alps, and in a clean environment, Yoshimitsu Kikuchi (Suwa Toji), who became a toji at the tender age of 32 , is brewing the gold award-winning sake 'Taikan Daiginjo'.
Flexible sensibility due to youth, polished skills, and teamwork. The teachings of Shingen Takeda, who aimed to build a nation through harmony among people, are alive and well here.

◆Spec
Category: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: Yamada Nishiki from Yamanashi Prefecture
Rice polishing ratio: 60 %
Sake degree: +4
Acidity: 1.4
Alcohol content: 17 degrees
Storage method: cool and dark place
Manufacturer: Taikan Sake Brewery (Yamanashi Prefecture )