UTASHIRO HIYORI

It is a junmaishu in the 12-degree range that dropped one more degree than the 13-degree range, which is said to be "low" with the current low alcohol content.
 
It is made using accurate handmade koji technique. In the middle, there is a powerful skeleton that looks like a single core, and from there, a soft and easy-to-drink sweetness wraps around it.
 
In addition to that, you can also feel the acidity that refreshes the sweetness.