Just as beer lovers in Germany look forward to Oktoberfest, sake drinkers excitedly anticipate the release of the Autumn seasonal sake, Hiyaoroshi. Brewed using the newly harvested rice from the previous Fall, Hiyaoroshi is pasteurized once just before being cellared in the Spring. It is then stored, according to its traditional method, to allow it to mature throughout the Summer and develop its characteristic mellow flavors and unique crispness in time for its October release. Unlike regular sake, with Hiyaoroshi there is no second pasturization before bottling. As a result, the sake is more aromatic and imbued with the bolder flavor profile that characterizes unpasturized (nama) sake, yet it also has smooth and rounded finish.
At SAKAYA we’ve just received three of the best Hiyaoroshi available in the U.S. So, stop by and pick up a bottle (or two or three) to celebrate Japanese Oktoberfest. We’ll also be offering a chance for you to try them as part of our October tasting schedule.
We look forward to seeing you soon at SAKAYA!
Saturday, October 18, 3 to 6pm
Vine Connections Imports Sake Tasting
Chiyonosono “Sacred Power” Junmai Ginjo (Kumamoto) & Mantensei “Star-Filled Sky” Junmai Ginjo (Tottori)
Saturday, October 25, 3 to 6pm
Japan Prestige Sake Association Hiyaoroshi Tasting
Wakatake Onikoroshi Tokubetsu Junmai Hiyaoroshi (Shizuoka), Tsuki no Katsura Junmai Hiyaoroshi (Kyoto), & Urakasumi Junmai Hiyaoroshi (Miyagi)