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: Seasonal sake marketed in the fall. The brewing process is completed in late winter. The sake is then pasteurized once. It is then matured during the summer and bottled (without pasteurization) in the fall. 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%