Kitsukura Junmai Ginjō Muroka Namagenshu Hiyaoroshi

Kitsukura Junmai Ginjō Hiyaoroshi (橘倉 純米吟釀 ひやおろし) is made of Hitogokochi rice milled to 59%. This Junmai Ginjō Muroka Namagenshu is aged for half a year to create an autumn-flavoured hiyaoroshi with an intense umami flavour. It is a sake that can only be enjoyed at this time of year, with a clean taste and roughness unique to raw, unprocessed sake, and through ageing, the flavour and well-roundedness have increased.

Kitsukura Shuzō in Saku, Nagano, has been devoted to sake brewing for over 300 years. Saku's cold climate and terrain are ideal for sake brewing. Katsukura has records of its sake brewing business since the Edo period when it ran a liquor store in the village in 1696. According to an old document, it transferred a sake stock in 1720. The brewery was reorganised in 1919 and incorporated in 1999 and has been in the hands of the Ide (井出) family since generations. Kitsukura offers brewery tours for up to 50 people and has a shop where customers can sample and purchase sake on its premises.