Tamano Hikari Hiyaoroshi Junmai Daiginjo
Tasting Notes
This rich, dry sake has calm and shy floral aromatics which contrast radically against the autumnal flavors on the palate - shoyu, burnt caramel, and a soft but tart maple sap finish. Hiyaoroshi style sake are made and pasteurized at the end of brewing season, then are put to sleep over the warm winter months in the coldest part of the brewery. When the cold ("hiya") of fall and winter starts to descend ("oroshi"), the sake is bottled and sold without a second pasteurization. These sake should be consumed while the weather is still cold, and tend to have very rich and rounded flavor profiles, so they pair perfectly with the seasonal dishes of autumn.
Overview
Food Pairings: Tempura, Grilled Saba, Pumpkin Gnocchi in Herb Butter Sauce, Kushiyaki with Shoyu Tare, and Seasonal Roasted Vegetables
Specifications
Class: Junmai Daiginjo
Rice: Kyoto Sake Rice
Rice-Polishing Ratio: 50%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
This rich, dry sake has calm and shy floral aromatics which contrast radically against the autumnal flavors on the palate - shoyu, burnt caramel, and a soft but tart maple sap finish. Hiyaoroshi style sake are made and pasteurized at the end of brewing season, then are put to sleep over the warm winter months in the coldest part of the brewery. When the cold ("hiya") of fall and winter starts to descend ("oroshi"), the sake is bottled and sold without a second pasteurization. These sake should be consumed while the weather is still cold, and tend to have very rich and rounded flavor profiles, so they pair perfectly with the seasonal dishes of autumn.
Overview
Food Pairings: Tempura, Grilled Saba, Pumpkin Gnocchi in Herb Butter Sauce, Kushiyaki with Shoyu Tare, and Seasonal Roasted Vegetables
Specifications
Class: Junmai Daiginjo
Rice: Kyoto Sake Rice
Rice-Polishing Ratio: 50%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
This rich, dry sake has calm and shy floral aromatics which contrast radically against the autumnal flavors on the palate - shoyu, burnt caramel, and a soft but tart maple sap finish. Hiyaoroshi style sake are made and pasteurized at the end of brewing season, then are put to sleep over the warm winter months in the coldest part of the brewery. When the cold ("hiya") of fall and winter starts to descend ("oroshi"), the sake is bottled and sold without a second pasteurization. These sake should be consumed while the weather is still cold, and tend to have very rich and rounded flavor profiles, so they pair perfectly with the seasonal dishes of autumn.
Overview
Food Pairings: Tempura, Grilled Saba, Pumpkin Gnocchi in Herb Butter Sauce, Kushiyaki with Shoyu Tare, and Seasonal Roasted Vegetables
Specifications
Class: Junmai Daiginjo
Rice: Kyoto Sake Rice
Rice-Polishing Ratio: 50%
ABV: 15%
Size: 720ml