Fuku Nishiki Junsei Kinuhikari kimoto Junmai arrived.

 

[Mellow] Its umami become more deeper in warm temperatures, and that is an autumn hiyaoroshi of Junsei.

 

After aging for half a year, hiyaoroshi is released.

Umami and depth unique to kimoto increased by aging, it tastes like freshly cooked rice.

Recommended temperature range is from 40 to 55 degrees, and you can feel a pleasant lactic acid when in warm temperatures.

Please enjoy it with root vegetables and seafood which will greet the season.

 

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