• Prefecture: Toyama

• Rice & polishing: Gohyakumangoku, polished to 60%

• Style: Junmai Ginjo namazake, summer seasonal release

• Food pairings: Hiyayakko (chilled tofu), grilled squid, prawn ceviche, white fish carpaccio

• Taste: Juicy, bright, refined, refreshing

• Alc.: 14%

Haneya's summer Junmai Ginjo is a seasonal release meant to feel as cool as a sea breeze. Brewed from Gohyakumangoku rice polished to 60%, it has a beautiful ginjo aroma that spreads elegantly across the palate, with fresh fruit, juicy sweetness, bright acidity and refined umami in harmony. The smooth, refreshing palate flows into a long, delicate finish, as clear as a summer sky. Serve well chilled to enjoy its vibrant freshness.

Unpasteurised — keep refrigerated.

About the brewery

Fumigiku Shuzo was established in Toyama City in 1916. Owner-brewer Takaki Hane rebuilt the house around one rule: every sake, whatever its grade, is made with daiginjo-level technique, from limited-soak rice washing and box koji to using only the middle run of each pressing. To keep Haneya in constant supply the brewery moved to four-season brewing, using water from the Joganji river system.

夏のマリンブルーの海に抱かれたような透明感、寄せて広がる優しい余韻。爽やかな夏の海風のように涼やかな 羽根屋　夏の特別限定酒。上品に口の中に広がるきれいな吟醸香、舌に流れる瑞々しい果実味！ 淡く広がるやさしい余韻に突き抜ける青空のようにクリアな後口が毎年大好評！ 酒度：N/A　、原料米：五百万石、精米歩合：60％