We always look forward to this beautiful expression and celebration of the season—the once pasteurized[namazume] Fall release—Hiyaoroshi.
You might be wondering, what exactly is Hiyaoroshi? We’re happy to tell you!
At the end of each brewing season, a sake is brewed and undergoes a light pasteurization to ensure the enzymes and yeast are inactive. The sake is stored at a cool temperature to rest until it’s release at the beginning of Fall. Once the new brewing season arrives (officially on World Sake Day each year, October 1st!), the sake is released as a celebration of the season and arrival of the new brewing year. The brew does not go through the usual second pasteurization, as historically at this time of year, the temperature is cool enough to ensure that the more delicate sake will be safe at ambient temperature. The once-pasteurization creates a style that is lively and juicy, with a touch more subtlety than a fully unpasteurized style.
The Jozen Junmai Ginjo Hiyaoroshi is wonderful with the cuisine of Fall—the naturally sweet, earthy flavors of butternut squash and pumpkin, roasted root vegetables, brothy stews, and warm spice-laden dishes!
The 2021 Hiyaoroshi is aromatic with notes of persimmon, cherry, Japanese-sweet potato and star anise. It is medium bodied, juicy, softly clean and lush in texture. The palate reflects the aromas, as well as red plum, winter squash, and a soft seam of minerality.
We anticipate the arrival of this year’s bottling in early to mid-October, and we can’t wait! We’ll announce it as soon as it’s available, so keep an eye on our web-shop, as well as our social media (instagram & facebook!).
Kanpai, and be well, friends!