Sakaya Hachibei Jugoya

This is a typical seasonal autumn sake. Made with 60% poished Yamada Nishiki rice and Ise Nishiki Rice and yeast No. 6. After brewing and pasteurization, it is aged in a tank for about half a year. The half year of maturation makes it a gentle and calm sake with a full, matured taste. It can be enjoyed cold, at room temperature or slightly warmed on a cold autmn/winter night.