#木屋正酒造

This is a gem of a Jikin that has been once-heated and then laid down for a year. The sake rice used is the standard 100% Yamadanishiki from Hyogo Prefecture. Since it needs to be cooled down after fire-brewing, it is a freshly brewed sake.

This is another too-famous Jikin. 2023 says it is a fire-aged sake, but it needs to be refrigerated. In other words, it can be interpreted as a freshly bottled sake. At the time of bottling