Hiyori Green (720 ml)

Utashiro's Hiyori Green originates in Aso, Kumamoto's volcanic plateau at 400+ meters elevation, where mineral-rich water filtered through basalt bedrock defines the brewery's house character. This junmai ginjo employs a 60% polish ratio, exposing the rice's delicate starch core while preserving subtle umami structure.

Fermentation in temperature-controlled tanks emphasizes clean, linear aromatics rather than fruit-forward esters. The green bottle—a deliberate choice—protects the sake from light degradation, signaling intent toward freshness and mineral clarity. Drinking

window: immediate through 18 months from release; chill to 8–12°C to unlock the volcanic slate minerality that distinguishes Aso-brewed expressions from lowland competitors.