🌾 What is Hiyaoroshi?
"Hiyaoroshi" is a special sake that is brewed in the spring, aged during the summer, and shipped in the autumn. This unique production method creates Hiyaoroshi's mellow and deep flavor 🙂
📜 Origin of Hiyaoroshi
The name of this sake dates back to a tradition from the Edo period. In autumn, when the temperature in the storage cellar approaches the outside temperature, the sake is shipped without a second pasteurization (hi-ire). This state of "hiya" (room temperature) and "orosu" (shipping) is said to be the origin of the name.
🍂 Difference between Hiyaoroshi and "Akiagari"
"Akiagari" refers to sake that has been aged over the summer. Hiyaoroshi, on the other hand, is this "akiagari" sake shipped without a second pasteurization.
🌱 Difference between Hiyaoroshi and "Shiboritate"
"Shiboritate" is a type of sake that is shipped immediately after brewing. Hiyaoroshi, however, is new sake that is aged before shipping, giving it a deeper flavor.
🍶 The Taste of Hiyaoroshi
Hiyaoroshi gains a mellow richness and depth through aging. Additionally, since it's not pasteurized a second time, you can also enjoy the fresh flavor of new sake.
🥂 How to drink Hiyaoroshi
- For a refreshing taste: Serve chilled or at room temperature.
- For enjoying the flavor: Serve warm or hot.
🍁 Three Types of Hiyaoroshi to Enjoy in Autumn 🍁
- Shipped in September: "Nagoshi Sake": A light and refreshing taste.
- Shipped in October: "Aki-dashi Ichiban Sake": Enjoy pairing with autumn delicacies.
- Shipped in November: "Banshu Uma Sake": A rich and deep umami flavor.
Recommended Food Pairings
- Grilled fish (mackerel, bonito) - The mellow flavor of Hiyaoroshi enhances the umami of grilled fish.
- Mushroom dishes (mushroom takikomi gohan, stir-fried mushrooms) - Autumn mushrooms and Hiyaoroshi are truly an exquisite combination.
- Chestnut rice and simmered chestnuts in their inner skin - The sweetness of chestnuts and the flavor of Hiyaoroshi enhance each other.
- Simmered dishes (simmered pumpkin, simmered tofu) - The flavor of Hiyaoroshi further deepens the richness of simmered dishes.
🍁 5 Recommended Hiyaoroshi 🍁
🥇1. Seikyo Junmai Namazume Muroka Genshu Hiyaoroshi
- Producer: Nakao Brewery / Takehara City
- Characteristics: Soft, elegant flavor, gentle
- Recommended way to drink: From room temperature to lukewarm to further open up the sweetness
- Pairing: Japanese cuisine
- 1.8L ¥2,519 720ml ¥1,375
🥈2. Hakuko HAKUKO AKI
- Producer: Morikawa Brewery / Yasuura Town
- Characteristics: Gentle, subtle flavor brewed with soft water
- Recommended way to drink: From room temperature to lukewarm to further open up the sweetness
- Pairing:Japanese cuisine
- ¥1,870
🥉3. Hoju Hattan Nishiki Junmai Ginjo Genshu Hiyaoroshi
- Producer: Fujii Brewery / Takehara City
- Characteristics: Rich umami and acidity, a robust type
- Recommended way to drink: All-purpose
- Pairing: Richly flavored dishes
- 720ml ¥1,980
🏅4. Hanahato Junmai Ginjo Koiomachi Bin-gakoi Hiyaoroshi
- Producer: Enoki Brewery / Kure City Ondo Town
- Characteristics: Well-balanced sake with high levels of umami and acidity
- Recommended way to drink: [Chilled sake, lukewarm, etc.]
- Pairing: Room temperature to lukewarm
- 720ml ¥1,628
🏅5. Kamoizumi Zoga Junmai Namazume Hiyaoroshi
- Producer: Kamoizumi Brewery / Higashihiroshima City
- Characteristics: Gentle, calm aroma and a rich flavor
- Recommended way to drink: All-purpose
- Pairing: Definitely with autumn delicacies
- 720ml ¥1,551
Please enjoy the changing flavors of Hiyaoroshi as autumn deepens in September, October, and November.
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