Here is the Ten’On Hiyaoroshi Junmai Kimoto Namazume Genshu 天穏ひやおろし生詰純米原酒 from the Itakura brewery, Shimane prefecture.

Specification:
Kimoto: The fermentation is initiated by grinding the rice with kai (an oar stick) in the Shubo (the yeast starter) without adding yeast.
Junmai: No alcohol is added in the process.
Genshu: No water is added after the pressing.
Namazume: The sake was pasteurized only once, after its pressing in April.
Hiyaoroshi: The summer maturation process allows the sapid components to fuse and give a sake with a reinforced umami with a balanced and less harsh profile.

The Kimoto method and lactic ferments give this sake a sharp acidity. Well structured and a little strong in alcohol, it can be drunk by adding ice cubes or water with which one can better feel the sweetness and finesse of the koji.

Kojimai: Gohyakumangoku
Kakemai: Tsuyahime
Rice polishing rate: 60%
Spontaneous yeast
SMV: +5
Acidity: 2.0
Amino acid content: 1.3
Alcohol content 17%