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This set is for decanting only cold or slightly warmed sake
but the brewers did it anyway
it was rare to use the kimoto method for junmai daiginjo
which is also used for sushi
This is a seasonal release known as “hiyaorishi
Wakatake - Onikoroshi - Junmai Ginjo Yamahai This set is for decantingThis sake was revived in 1975 using a recipe contained in an ancient local document as its base. It is said that travelers would drink this sake to warm themselves after crossing the cold waters of the Oi River. You can enjoy this sakes subtle, sweet aroma without any river crossing. This aroma fades into fruity and floral flavors that become more dry as it goes down.
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