Category: Junmai Ginjo, Namazume, Yamahai, Seasonal
Brewery: Miyasaka Brewing Company
Prefecture: Nagano Prefecture
Region: Chubu
Rice variety: Miyamanishiki, Hitogokochi
Yeast: Masumi No.7 (proprietary)
Brewing method: Yamahai
Polishing ratio: 55%
ABV: 15%
Acidity: 2.0
SMV: -2.4

Notes: "Pressed in winter and stored cold until early fall, 'Hiyaoroshi' acquires a patina of flavor depth while retaining its youthful freshness. Gracefully fragrant, with limpidly balanced sweetness and acidity."

Food pairing: "Goes well with autumn dishes like oven-roasted fall vegetables, marinated mushroom salads and roast pork with sweet onion and hot mustard."