【 Hiyaoroshi 】 Awakened for autumn, beautifully fresh and gracefully aged.

A yamahai sake pressed in March, kept fresh in cool 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.

{ Master brewer's comments }

Allowing this sake to age over the summer has made the flavor deep and round. The balance of acidity and sweetness is even finer than we expected.

{ Food pairing suggestions }

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

Name: Hiyaoroshi
Type: Junmai Ginjo
Availability: Release: September
Ingredients: Rice, water, koji, yeast
Rice: Koji: Miyama Nishiki (Nagano Pref.), Hitogokochi (Nagano Pref.)
Polishing rate: Koji rice 50%; plain rice 55%
Yeast: Alps
Alcohol: 15%
SMV: +/-0
Acidity: 1.7
Amino acidity: 1.6
Serving temperature: Best chilled; Good at room temperature or warm
Storage: Refrigerate

1.5L / 720ml 

Label translation

Label translation