Hiyaoroshi (literally "cool release") is made in March, kept fresh in cool storage til summer's end, and then awakened in autumn. Mild fruit aromas drift above the acidity, sweetness, and savory finish of a well-matured junmai ginjo yamahai. Great with rich, autumn food like red-meat fish and shellfish, stewed mushrooms and root vegetables, roast pork and beef, cured meat and poultry. Also good with dairy and cheese dishes.

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