This sake is brewed using Gohyakumangoku rice and then stored at low temperatures, effectively preserving its delightful aroma within the bottle. Due to the slow aging process inside the bottle, its taste becomes smooth, gentle, and perfectly balanced, providing a pleasurable experience for both body and mind.
At the end of summer and the beginning of autumn, the first "hiyaroshi" sake makes its appearance—Kurakin Kakushi. This pure Junmai Daiginjo undergoes a low-temperature brewing process using Gohyakumangoku rice in winter and is slowly aged and fermented until summer. It undergoes only one pasteurization process. From brewing to bottling, all operations are conducted at low temperatures, ensuring that even when bottled during the hottest months, it doesn't compromise the quality of the sake.
At the end of summer and the beginning of autumn, the first "hiyaroshi" sake makes its appearance—Kurakin Kakushi. This pure Junmai Daiginjo undergoes a low-temperature brewing process using Gohyakumangoku rice in winter and is slowly aged and fermented until summer. It undergoes only one pasteurization process. From brewing to bottling, all operations are conducted at low temperatures, ensuring that even when bottled during the hottest months, it doesn't compromise the quality of the sake.
Product Name: EikoFuji Hiyaroshi Junmai Daiginjo Muroka Namazume Genshu
Grade: Junmai Daiginjo
Polishing Ratio: 50%
Rice Type: Gohyakumangoku (produced in Niigata Prefecture)
Alcohol: 16.9% Vol
Brewery Prefecture: Yamagata Prefecture, Fuji Shuzo Co., Ltd.
