Seasonal Sake – More & More Hiyaoroshi Fall Draft Brews Are Arriving
If you love food AND sake then Fall is your time of year in Japan. Basically sake makers love Autumn flavors so much that they make specific sake to be released this season to pair with all of those yummy rich, savory, fatty fish, plump fowl, deep veggie, and umami-driven dishes. It’s a culinary and libation pairing made in heaven, and of course we have your slice of heaven at True Sake. Behold a second wave of these amazingly fresh, yet aged brews from most of your favorite makers. Take note of the labels, which are all very leafy and seasonal in color and feel. And lastly remember sake makers don’t have many turkeys running around their breweries, but let us remind you that Hiyaoroshi sake was made for your Thanksgiving table and we have been proving that every Fall for the past 15 years!
Narutotai Hiyaoroshi 2025
From Tokushima Prefecture. Junmai Namazume. SMV: +2.5 Acidity: 1.6
The nose on this seasonally released single-pasteurized Fall Draft sake is a cool collection of honey, citrus, vanilla cream, ripe banana, nut butter, papaya, and whole grain bread aromas. Made with Tokushima rice and their own in-house LED inspired yeast, this brew drinks like Fall in a bottle, because the brewers achieve “harmonious layers of acidity from aging.” Smooth, rich, off dry, medium-bodied, water-like, and with a touch of astringency (for the wine drinkers) and dry mineral finish. Look for cherry, ripe melon, chaat bread, cream soda, caramel, apple, kiwi, daikon, banana, roasted nuts and a nice umami under-current. The female toji says that her sake “are loved by the guests at SAKE DAY,” and we agree! WORD: Off-Dry WINE: Crisp Reds/Mineral Whites BEER: Crisp Citrus Ales FOODS: Sushi, sashimi, sukiyaki, roast beef, venison, beef steak, seared bonito, sweet potato tempura, mushroom rice, turkey, and Thanksgiving fare.
Urakasumi Hiyaoroshi 2025
From Miyagi Prefecture. Tokubetsu Junmai Namazume. SMV: +1.5 Acidity: 1.6
The nose on this Fall Draft seasonally released “Hiyaoroshi” sake is a vast collection of wash rind cheese, wheat, Fall leaves, whipped cream, egg pudding, yogurt, mandarin, kumquat, wild flower, sourdough, peanut, and almond aromas. Yay! This is one of the longest standing and store favorite Fall Draft sake in True Sake history, and for good reason as it drinks like Miyagi prefecture in the Fall in a bottle. Well-balanced, mid body, dry, silky, ricey, water-like, round and soft, this brew drinks like a rolling autumn river with Miyagi rice, water, and a house made yeast. Look for brazil nuts, beer malt, toasted barley, brown sugar, baking spice, cocoa, caramel, pistachio, browned butter, melon, with lots of umami and a dry unripe pineapple and mineral finish. A very solid and good example of savory Hiyaoroshi sake at its old-school best. WORD: Savory WINE: Deep Reds/Round Whites BEER: Creamy Belgians. FOODS: Sushi, sashimi, Turkey, stuffing, gravy, grilled miso salmon, grilled mushroom, raw oyster with lemon, sake steamed clams, crab shabu-shabu, seafood hot pot, and Chinese seafood stir fry.
Nishinoseki Akiagari 2025
From Oita Prefecture. Tokubetsu Junmai Namazume. SMV: -1 Acidity: 1.5
This Fall draft seasonally released “Hiyoaorshi” sake was brought from Japan specifically for True Sake, and when you taste it you will know why! With a glorious collection of aromas such as almond, sugar cookie, butter, caramel, cypress, marshmallow, green grape, biscuit, and custard cream this brew is one of “those” sakes that is so much in each and every sip. Smooth, round, lush, plush, silky, slippery, soft and with so much mouth feel that it does well warmed too. Look for French vanilla ice cream, milk bread, mochi, oatmeal, whipped cream, cashew butter, chestnut, and steamed rice flavors that are savory and attached to an umami bomb. Classic Namazume sake that walks the walk and lets you talk-the-talk. WORD: Smooth WINE: Pinot Noir/Butter Chard BEER: Creamy Belgians. FOODS: Sushi, sashimi, Thanksgiving turkey and fixins, yakitori, chicken teriyaki, fried mushrooms, shiitake tempura, fried chicken, beef stew, shabu-shabu, and burgers.
Kinoene Akiagari
From Chiba Prefecture. Junmai Ginjo. SMV: +0.5 Acidity: 2.2
The nose on this seasonally released sake is a slick collection of powdered sugar, green apple, cotton candy, Asian pear, grape juice, bubblegum, peach, grapefruit, and white floral aromas. Take note you modern Fall Draft sake enthusiasts and wine lovers, as this wonderful brew from Chiba is on the cutting edge of “new-school” or modern design sake that plays to acidity and flashy freshness for a more effervescent, spritzy, and lively drinking experience with shibumi (astringency) and balanced sweetness and acidity play. Refreshing, slippery, crisp, bright, light, and fizzy on the tongue, and look for an array of flavors such as mochi, pear juice, green apple, kiwi, melon, sweet rice, with a caramel like richness and dry mineral water finish. Made with Chiba Gohyakumangoku and Hyogo Yamadanishiki rice and using yeast #1801 this is a modern sake drinker’s Fall Draft brew-come-true. WORD: Effervescent WINE: Zesty reds/ Crisp Whites BEER: Crisp Ales FOODS: Sushi, whitefish sashimi, tomato salad, seafood carpaccio, Yakitori with salt, boiled greens with soy sauce, sake steamed clams, and grilled white fish.
Gokyo Hiyaoroshi 2025
From Yamaguchi Prefecture. Junmai Namazume. SMV: -4 Acidity: 1.9
The nose on this seasonally released Fall Draft single pasteurized brew is a very cool collection of brown rice, toffee, white chocolate, miso butter, maple, caramel, banana, honey, and kabocha aromas. Made with two types of Yamaguchi grown rice this sake is very clever and sneaky, because it is very well balanced and this masks many feelings and flavors that emerge at different times. In a word it’s a very fun Hiyaoroshi that is elegant, fresh, medium bodied, slippery, off-sweet, mellow, light crispness, astringent, but clean and layered. The aromas and flavors harmonize with lots of play on maple, caramel, honey, banana, mild melon, and deep savory notes that rise with watery sweet fruit tones. The trick is the balance that makes everything work, and yet again Gokyo is a store favorite this fall. WORD: Balanced WINE: Off Dry Reds/Mineral whites BEER: Stouts FOODS: Sushi, squid/scallop sashimi, grilled prawn with salt, grilled miso marinated fish, steamed crab, Mapo tofu, roast chicken, oden, macaroni and cheese, and sesame tofu.
Daisekkei Hiyaoroshi 2025
From Nagano Prefecture. Tokubetsu Junmai. SMV: +4 Acidity: 1.7
The nose on this Fall Draft seasonal sake that has been pasteurized only once is a gentle collection of champagne grape, melon, powder sugar, banana, green apple, pear, shortcake, and caramel aromas. Bright, medium-bodied, silky, lean, smooth, and definitely on the dry side this brew ends with a dry clean finish that works well with savory dishes. Look for caramel, sticky rice, Asian pear, lemon, kiwi, daikon, soy milk, cashew, and mineral flavors that remain light, clean and dry in the palate. For those looking for a gentle and elegant Fall Draft sake this Nagano brew will work for you! WORD: Light WINE: Gentle reds/Clean Whites BEER: Light Ales FOODS: Sushi, sashimi, grilled fish with salt, sautéed salmon and mushrooms, scallops and butter, chicken in cream sauce, stews, omelettes, Oden, fried fish, salmon roe in pickled soy sauce, and Chinese noodle dishes.
Sawanoi Hiyaoroshi 2025
From Tokyo Prefecture. Junmai Namazume. SMV: +1 Acidity: 1.8
The nose on this seasonally released single pasteurized “Hiyaoroshi” sake that was made(aged) to be released to pair with Fall foods is a very special collection of sweet butter, apricot jam, peat, dates, apple, melon, and peanut butter mouse aromas. Stop! Pump those breaks. If you have never tasted a sake made in Tokyo Prefecture then this is your chance, because there simply are not a lot of breweries in Tokyo. And you picked a good one as we love Sawanoi and their Hiyaoroshi is very popular. It drinks light but punchy, water-like, slippery, round, smooth, balanced with umami savoriness and a tartness in the aftertaste that is great with food pairings. Look for dark chocolate, caramelized nuts, soy milk, white pepper, caramel, cereal, chestnut, tomato water, dark bread, mochi, and cocoa nibs bitterness on the finish. If complexity is your thing then this Tokyo classic is for you. WORD: Tokyo WINE: Deep Reds/Brash Whites BEER: Crisp Ales FOODS: Sushi, bonito tataki (chopped sashimi) grilled fish with salt, smoked tofu and meats, stewed beef, dried fish eggs, potato salad with bacon, camembert cheese, and pastas.
Ichinokura Hiyaoroshi
From Miyagi Prefecture. Tokubetsu Junmai Namazume. SMV: ±0 Acidity: 1.8
The nose on this Fall Draft sake is a very intriguing collection of grapefruit candy, strawberry, young banana, grape, powder sugar, pine, lemonade, and Smarties aromas. One of the reasons for that fruity nose is the very special rice from Miyagi called Kura no Hana that is used and matched with Masumi kobo (#7) to make this Hiyaoroshi sake drink a little different than the others. Silky, round, light, water-like, soft, pleasant acidity integration and with a clear and clean finish this brew is on the elegant side of fall draft sake. Look for a very clever and complex flavor field that has hints of green herb, lemonade, rice candy, grapefruit, arugula, wheat bread, and marshmallow with a touch of astringency that makes the brightness come forth. Best served chilled in a white wine glass. WORD: Fruity WINE: Crisp Reds/Tight Whites BEER: Crisp Ales FOODS: Sushi, sashimi, mushrooms, seafood gratin, oysters in butter, grilled beef, grilled fish with salt, and Pizza.
Kikusui Hiyaoroshi 2025
From Niigata Prefecture. Junmai Ginjo Namazume. SMV: +2 Acidity: 1.4
The nose on this seasonally released single pasteurized Fall Draft version of your favorite Junmai Ginjo from Kikusui is cool collection of nougat, dried fig, buttercream, tapioca, white mushroom, raisin, Cheez-its©, and croissant aromas. So you’re reading this review because you love this sake in its normal form! We all do! But they made this version different to drink differently in the Fall and to pair with yummy rich and savory fall flavors which it does! Silky, slippery, watery, round, soft with a little punch, it has been aged to relax the feeling and build-up the richness of flavor and to pull some more umami. So instead of fruit tones that you know, behold mochi, syrup, caramel, rice candy, dried longan, nougat, cream cheese, and a whole tank full of umami flavors in each sip. It’s the same sake that you love, only made differently to pull more rice and richness to a throwback flavor in the sake history called Hiyaoroshi. WORD: Umami WINE: Deep Reds/Rich Whites BEER: Belgians FOODS: Sushi, sashimi, street fare, tacos, burritos, tailgate fare, hotdogs, burgers, pizza, pretzels, clam chowder, trick or treat candy, and late night fast food.