Tamagawa Hiyaoroshi shines with a golden hue and a sweet aroma of cream, pudding, and yoghurt. It glides on the tongue with a creamy, silky texture and reveals sweet nuances and a high level of acidity. It has a very dry mid-palate and smooth finish, balancing the sweet notes and the sour tingle. This complex and versatile sake can be enjoyed at different temperatures.
Tamagawa Junmai Hiyaoroshi
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Tamagawa Junmai Hiyaoroshi is made of Kitanishiki rice from Hyogo Prefecture milled to 66%. Hiyaoroshi is made in winter, pasteurised once in the early spring and shipped without a second pasteurisation in autumn.