NEW SAKE
HIYAOROSHI SAKE
Hiyaoroshi style sake are made and pasteurized at the end of brewing season, then are put to sleep over the warm spring and winter months in the coldest part of the brewery. When the cold (“hiya”) of fall and winter starts to descend (“oroshi”), the sake is bottled and sold without a second pasteurization. Hence this type of sake should be consumed while the weather is still cold, and should not be exposed to heat or light unnecessarily. They tend to have very rich and round flavor profiles which help them pair perfectly with the seasonal ingredients of “shokuyoku no aki” (Augumn, the season of hearty appetites) like mushrooms, gourds, sweet potatoes, sanma and saba.
JUNMAI DAIGINJO |
TAMANOHIKARI HIYAOROSHI JUNMAI GINJO |
JUNMAI GINJO |
| The best sakamai, Yamadanishiki was polished down to 50% of original size, this seasonal limited Hiyaoroshi sake has an enticing and elegant aroma of peach and pineapple. Its delicate sweet and sour flavor finishes nicely and smoothly in your mouth. | This rich, dry sake has calm and shy floral aromatics which contrast radically against the autumnal flavors on the palate – shoyu, burnt caramel, and a soft but tart maple sap finish. Pair with lightly salted shiitake mushroom tempura, saba no shioyaki, pumpkin gnocchi in herb butter sauce, kushiyaki with shoyu tare, and seasonal roasted vegetables. | This seasonal sake is a lip-smacking treat for the fall! The balance evident in every sip is achieved through the aging process during the summer. This sake has a round, lively personality with notes of rice, honey, and roasted nuts. |
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