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Hiyaoroshi

HiyaoroshiHiyaoroshi

Awakened for autumn, beautifully fresh and gracefully aged

A yamahai sake pressed in March, kept fresh in sub-zero storage til summer's end, then awakened in autumn. Fresh young fruit aromas soar above the acidity, sweetness, and savory finish of a well-matured junmai ginjo.

Name: Hiyaoroshi
Type:   Junmai Ginjo
Availability:   Release: September
Ingredients:   Rice, Water, Koji, Yeast
Rice:   Miyama Nishiki (Nagano Pref.)
Milling rate:   55%
Yeast:   Alps
Alcohol:   15%
SMV:   +1
Acidity:   1.6
Amino acidity:   1.3
Serving temperature:   Best chilled; Good at room temperature or warm
Storage:   Refrigerate

Master brewer's comments

This year we switched to 100% Miyama Nishiki rice, which yielded a lighter, drier character. Still has a freshening aroma followed by well-integrated sweet and savory maturity.

Food pairing suggestions

Shichuan "mabo" eggplant, marinated Japanese mushrooms and other autumn dishes, roast pork with sweet onion and hot mustard sauce