Hiyaoroshi brewed using the power of natural lactic acid bacteria. During the summer, the smooth state that has been aged in the low temperature storage is raw stuffed. The mellow and deep dry taste goes well with rich dishes.
SMV：N/A 、Rice：Yamadanishiki/Gohyakumangoku、Polishing Ratio : 60%
 
自然界の乳酸菌の力を借りて醸す山廃仕込みのひやおろし。 夏の間、低温庫で熟成させたなめらかな状態を生詰めに。芳醇で味わい深い辛口はコクのある料理と相性抜群。
酒度：N/A 、原料米：山田錦/五百万石、精米歩合 : 60%