Hiyaoroshi

(Sleeping Beauty)

Awakened for autumn, beautifully fresh and gracefully aged.

  • Yamahai
  • Junmai Ginjo
  • Masumi No. 7 Yeast
  • Rice polished to 55% remaining
  • 15% alcohol
Hiyaoroshi

Hiyaoroshi (literally "cool release") is made in March, kept fresh in cool storage til summer's end, and then awakened in autumn. Mild fruit aromas drift above the acidity, sweetness, and savory finish of a well-matured junmai ginjo yamahai. Great with rich, autumn food like red-meat fish and shellfish, stewed mushrooms and root vegetables, roast pork and beef, cured meat and poultry. Also good with dairy and cheese dishes.

Name
Hiyaoroshi (Sleeping Beauty)
Type
Junmai Ginjo Yamahai
Availability
September to December
Ingredients
Rice, water, koji, yeast
Rice
Yamada Nishiki (Hyogo Pref.), Miyama Nishiki, Hitogokochi (both Nagano Pref.)
Polishing rate
55% remaining
Alcohol
15%
Serving temperature
Chilled, room temperature, warm
Storage
Cool and dark

Volumes

1800ml, 720ml