Jun Rin Ginjo "Ina no Hime Powerful "Hiyaoroshi
The Sake after fall is now available!
“Hiya-oroshi” is made by squeezing (heating) the Sake squeezed in early spring.
You can enjoy a mature taste beyond the summer.
Tottori Prefecture origin of Sake rice "
Junmai Ginjo Sake “Inata Hime Koki” is a slightly dry and slightly dry Sake.
It has good compatibility with the autumn taste and is easy to drink.
Fall is the most delicious Sake season of the year.
Please enjoy the Inada Main Store's Hyaoroshi.
[Handling stores]NIHONBASHI store /OTEMACHI store / Shinjuku west exit store /SHINAGAWA store /YAESU store /KASUMIGASEKI store / Palace building store /YONAGO store
※ The shop Sake device, the price is different ※ POP is an image
[What is Hiyoroshi ...]
Japan Sake, do the low-temperature heat sterilization by the burning of normal-2 degrees.
The purpose of sterilizing bacteria that could cause Sake degradation
The purpose is to stop the action of enzymes that promote aging.
The word “Hiyaoroshi” comes from “cold (room temperature)” and “wholesale (ships)”
Shipped only once before storage.
This is because in the fall, the cooler interior temperature and the outside temperature will be closer throughout the year.
You will be able to ship without having to do a second fire.
“Hiya-oroshi” can be called “autumn fresh Sake ”
It has been loved since the Edo period due to its exquisite fragrance and flavor.
It can be said to be one of the tastes of autumn that have been enjoyed since ancient times.
[What is powerful]
Tottori Prefecture is proud Sake granulated rice suitable "
Strong rice produced in Tottori Prefecture during the Meiji to Taisho eras was difficult to produce due to its high head length and large grain size.
"Phantom of the fact that was revived in about 40 years with the cooperation of the people of Tottori University Faculty of Agriculture Kinoshita professor and local Tokuno house Sake is also known as the rice".
