Kaiun Hiyazume Junmai Yamadanishiki 720ml

Inside freshly pressed sake, live yeast is still active. To halt this activity, the sake must be heated to 65°C (149°F).

While this heat-pasteurization process is known as Hi-ire, the heated sake must be cooled down instantly, or its vibrant freshness will be significantly lost. “Kaiun Hiyadzume Junmai” utilizes specialized equipment to flash-chill the sake immediately after pasteurization, locking in a fresh, lively profile that rivals that of an unpasteurized Namazake.

Featuring a youthful, vibrant aroma and a crisp, slightly dry finish, it is our proud creation—often drawing delighted compliments from guests saying, “It tastes just like a premium Ginjo!”

(from the official website)