Natsu Ginjo is Mutsu Hassen's summer release, brewed by Hachinohe Shuzo in the port city of Hachinohe, Aomori, and released once a year in spring. The brewery keeps the alcohol at 14% for a cooler, more refreshing feel: a gently fruity aroma and a pleasant roundness without cloying sweetness.

It is made from Aomori-grown rice polished to 55% for the koji and 60% for the rest, as a ginjo with a small addition of brewer's alcohol, and pasteurized once. Serve chilled on warm evenings with light, summery food, and finish an opened bottle reasonably soon.