“Taberu Hinotori” is a special release from Aramasa’s annual club series. This sake is based on a brewing method that predates the Genroku era (before the 1700s) and uses an extremely small amount of brewing water—a style Aramasa calls super dense brewing. Normally, Kijoshu becomes very sweet because part of the brewing water is replaced with sake, but this version uses even less water, resulting in an extraordinarily rich and intensely sweet Kijoshu. With 1.5 times the sweetness of standard Hinotori, it is the sweetest sake in Aramasa’s history. It’s commonly enjoyed poured over vanilla ice cream or served on the rocks.