Alcohol Volume : 15.5%
 
Rice : Miyama Nishiki, Haenuki
Polish : 60%

SMV : +1
Acidity : 1.6
Yeast : In-hosue Yeast
Squeezing Method : Undisclosed
Pasteurised : 

Point : 
Food Pairing : Sukiyaki, Chikuzenni

Sake description :
Since our founding, we have devoted ourselves to kimoto-zukuri using old-fashioned traditional methods. Our brewery is surrounded by sand dunes and Japanese black pine forests, and is a representative brand of Tohoku Meijo. Our famous sake, Hatsumago, is brewed by blending the blessings of nature with the traditional craftsmanship of our craftsmen. This is a seasonal limited item, “Momiji Roman”, a pure rice chilled grated fermented with traditional raw moto.

Ingredients are rice produced in Yamagata prefecture, polished to 60%, well water from the sand dunes of Sakata, and the traditional technique of “Namamoto Shubo”, which takes time and effort while skillfully utilizing the workings of the natural world. Hiyaoroshi is an autumn sake that is carefully brewed and carefully aged in a cool brewery to bring out the umami. It is characterized by a mellow richness and firm acidity produced by traditional raw moto-zukuri, a deep, round and firm taste, and a sharp and beautiful aftertaste.

Please enjoy it with seasonal fatty ingredients in autumn. The optimum temperature range for drinking is 13 to 15 degrees. We recommend lukewarm sake with a temperature of about 42 degrees.

創業以来、昔ながらの伝統手法による生モト造り一筋、庄内砂丘とクロマツ林に囲まれた蔵「東北銘醸」の代表銘柄、自然の恵みと職人伝承の技が融合して醸される銘酒「初孫」の季節限定品、伝統の生モト造りで醸し上げた純米冷やおろし「もみぢ浪漫」です。

原材料には、山形県産米を用いて６０％精米、酒田の砂丘地にある井戸水を仕込水に、伝統技法「生モト酒母」を使い、自然界の営みを巧みに利用しながら手間を掛かけて丁寧に醸し上げた生モト純米酒を涼しい酒蔵でじっくりと熟成させ、旨味を引き出してから秋に蔵出しする秋酒「ひやおろし」です。

伝統的な生モト造りによる芳醇なコクと引き締まった酸、深みのある円やかでしっかりとした味わいにキレのある綺麗な後味が特徴です。

秋に旬な脂の乗った食材とともにご堪能ください。飲み方は13度～15度くらいの温度帯が適温です。お燗では42度くらのぬる燗がお薦めです。