Embrace the flavors of fall with Hiyaoroshi sake! This small-batch, seasonal sake is bottled in the spring and spends a perfect six months maturing over summer. Layers of labor gradually open up to a lively, smooth taste that pairs well with a range of foods. This sake is only available in the Fall, usually landing in the States mid-october. Yasunobo Tomita, the 15th generation of the family, is committed to making sake using only local ingredients. Yamada Nishiki grown by contract farmers in Shiga prefecture is used to make this sake. Stored as namazake for six months after brewing and released in the fall, this is another specialty type of sake that is authentic and rare.

Tasting Note

Lingering yeast and clover honey nose; brisk, clean finish.

Food Pairing

Serve chilled on its own or pair with creamy, cheesy foods like pasta carbonara, croque monsieur, or mac and cheese!

Technical Data
RICE: Yamada Nishiki
YEAST: #901
SMB: 60%
SMV: +4.5
ABV: 15-16%
SHUBO: Sokujo
PASTEURIZATION: Once in bottle
Unique Selling Points
  • Small-batch, seasonal sake
  • Third oldest brewery in Japan, founded in 1540s
  • Brewery is managed by 15th generation of Tomita family
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