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Made from Mayamanishiki rice with a 55% polish ratio and fermented in the traditional Yamahai method, Hiyaoroshi is Masumi's silky, smooth and exotic seasonal Ginjo Sake. It's pressed in winter and stored cold until its release in early fall. It has incr
Stemming from the Korean root words hwa and ju, HWAJU can translate to both flower wine and fire water. Naturally fermented, unfiltered rice wine made with organic rice and infused with hydrangea and crysanthemum flowers. Inspired by the traditional herb