Fall Draft Sake – Yay! The Hiyaoroshi Seasonal Sakes Are Here
For the SAKE DAY week build-up, we had many sake brewery owners, master brewers, and owners of retail sake shops in Japan visit True Sake. And of course it makes us very proud to hear their comments about the store and the experienced True Sake Team doing the sake thing! They also stated their disbelief with the selection at True Sake. It’s simply incredible that we have the inventory that we do, and they are always blown away with the quantity and quality of sake that is available to you awesome True Sake family members.
I personally enjoyed showing them our Hiyaoroshi selection, and in a word, they simply couldn’t believe it! We carry more Fall Draft sake than 95% of sake shops in Japan, and that is sick! Usually a sake shop will carry mostly local prefecture sake, but not us. We carry it all and when they see seasonally released autumn sake from Aomori all the way down to Hiroshima, and everywhere in between, it’s a great reminder that you have better access to these brews than most Japanese consumers! So enjoy these exceptional sakes that were aged for roughly 6 months, and then released to match the fall food flavors from all over Japan. It’s a really fun segment to explore, especially if you know the brewery and want to taste their Fall Draft expression.
Ohmine 3 Grain Omachi "Hiyaoroshi Black"
From Yamaguchi Prefecture. Junmai Daiginjo Namazume. SMV: N/A Acidity: N/A
The nose on this Hiyaoroshi or Fall Draft seasonally released brew is a very cool collection of pancake, almond tofu, oatmeal cookie, butterscotch, pear jelly, and fresh bamboo aromas. Say hello to our first Fall Omachi Hiyaoroshi from Ohmine, and check out that green bottle. Full, plush, round, smooth, juicy, lush, rich, and sweet, this single-pasteurized sake is like a trip to the candy shop. Look for raw sugar cane, lychee in syrup, honey, rock sugar, pear cup, blue raspberry slushie, sweet corn, and milk chocolate flavors that cover the palate in a coating and velvety flow. This brew is for those who like deep, soft, and chewy sake that is like a mouthful of gooey umami in each sip. A very fun expression from Ohmine. WORD: Plump WINE: Fat Reds/Sweet whites BEER: Sweet Ales FOODS: American sushi, International spice, crab, shrimp, lobster rolls with mayo, burgers, dim sum, and sweet pork.
From Chiba Prefecture. Junmai Ginjo Genshu. SMV: -1.5 Acidity: 1.8
The nose on this Fall draft single pasteurized seasonal sake is a bright collection of green apple, peach, kiwi, cherry, pear, pineapple, apricot, lilac, lemon curd and grapefruit aromas. Made with local Gohyakumangoku rice and Yamadanishiki from Hyogo, this Genshu (undiluted) brew is refreshing, spritzy, bright, crisp, zesty, and lively with a quick uptick finish. Not a classic savory draft brew, but rather a bright and very ginjo-like fruity off-sweet sake that excels in a wine glass. Look for cooked pear, lychee, white peach, dried mango, Granny Smith, cucumber, daikon, melon candy, almond, maple syrup, and a caramel-like richness that pops with a frisky finish. WORD: Spritzy WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, whitefish sashimi, tomato salad, seafood carpaccio, seafood salad, grilled sweetfish with salt, yakitori with salt, edamame, and steamed clams with sake.
Dewanoyuki Hiyaoroshi "Shonai Bijin"
From Yamagata Prefecture. Kimoto Junmai Namazume. SMV: +0.5 Acidity: 1.5
The nose on this Kimoto or traditional pole-rammed fall draft sake is a complex collection of almond, cocoa powder, yogurt, malt balls, cashew milk, wheat, and vanilla bean aromas. Using Aomori brewing rice, this single-pasteurized sake drinks smooth, round, slippery, soft, and rich with a slightly astringent drying finish. Look for chocolate milk, cocoa nib, oatmeal, popcorn, bread, almond, and vanilla flavors that express richness and lots of umami. Consider this brew on the savory side that highlights a nice yeasty quality that speaks to bread and beer lovers. WORD: Rich WINE: Deep Reds/Rich Whites BEER: Full-bodied Ales FOODS: American sushi, sashimi, filet mignon, cream stew, beef cutlet, fried chicken, yakitori, cheese fondue, cheese and cured meats, mapo tofu, and pork chops.
Kamikokoro Umakuchi Hiyaoroshi
From Okayama Prefecture. Junmai Ginjo Genshu Namazume. SMV: -5.5 Acidity: 1.6
The nose on this seasonal single-pasteurized sake is a very cool collection of marshmallow, sweet tomato, milk chocolate, maple, chestnut, dry fig, mochi, 9-grain bread, and sarsaparilla aromas. Made with locally famous Akebono rice milled to 58% and Shimizu Hakuto white peach yeast, this is a super flavorful Fall Draft brew with lots of umami goodness. Round, velvety, medium-bodied, chewy, and crisp, this sake has a touch of astringency (Shibumi) and a peppery finish that speaks to wine drinkers who like a tickle of acidity with their long finish. Look for cocoa powder, caramelized pecan, toffee, juniper, cinnamon, almond milk, sarsaparilla, dark chocolate, and earthy flavors that make this more on the classical savory side of Hiyaoroshi sake. WORD: Umami WINE: Sharp Reds/Crisp Whites BEER: Crisp Ales FOOD: American sushi, red meat sashimi, roast chicken, lamb steak, beef stew, roast duck, sautéed salmon, chicken and mushrooms in a cream sauce, omelette, and pasta Bolognese.
From Nagano Prefecture. Junmai Genshu Namazume. SMV: -0.9 Acidity: 1.56
The nose on this seasonally released Fall Draft sake that is single-pasteurized and aged is a fine collection of apricot, apple, pear, white peach, honeydew, banana crème pie, and vanilla bean aromas. Brewed using the Yamahai technique, it drinks spritzy, fresh, water-like, crisp, slippery, with a gentle acidity and astringency that is more on the new school or modern style of Hiyaoroshi sake, than the classic savory side. Look for dense grape, pear, strawberry taffy, Bing cherry, maple, raisin, apple pie, oatmeal, dark chocolate, pimento, pineapple, elderflower, chestnut, flint, and mineral flavors that pivot to a gentle inviting bitterness that is tantalizing and refreshing. The brewers recommend drinking at room temperature or warm. WORD: Yamahai WINE: Zesty Reds/Acidic Whites BEER: Crisp Ales FOODS: Sushi, sashimi, grilled mushrooms with salt, grilled fish, roast chicken, Chinese stir-fry, and cuisines with lots of umami.
Ohmine 3 Grain Yamadanishiki "Hiyaoroshi White"
From Yamaguchi Prefecture. Junmai Ginjo Namazume. SMV: N/A Acidity: N/A
The nose on this elegant fall draft single-pasteurized seasonal sake is a very exciting collection of pear, persimmon, lychee, green apple, Sprite, Pixy Stix, sea salt, cotton candy, and mango aromas. Say hello to a second Hiyaoroshi Fall Draft sake from Ohmine made with Yamadanishiki brewing rice. Spritzy, bright, juicy, smooth, silky, water-like, plump, and off-sweet, this brew is very well-balanced and sits nicely on the palate. There are peek-a-boo looks of astringency and acidity, with just a very light touch of effervescence that makes the sake drink clean with a long dry finish. Look for pear, Muscat, berry, honeydew, kiwi, cotton candy, rock sugar, green apple Jolly Rancher, milk bread, caramel, and creamy flavors that roll through the mouth with a touch of glucose and a vein of umami. WORD: Elegant WINE: Round Reds/Plump Whites BEER: Honey Ales FOODS: Sushi, sashimi, crab salad, lobster, sweet shrimp, foie gras, Champagne fare, ankimo, BBQ oysters, fried chicken, gourmet burgers and high-end comfort foods.
Shichida Hiyaoroshi "Aiyama 75"
From Saga Prefecture. Junmai Namazume. SMV: N/A Acidity: N/A
The nose on this seasonally released single pasteurized “Hiyaoroshi” sake is a terrific collection of persimmon, red grape, apricot, blackberry, crispy rice, mochi, oatmeal, wheat, caramel, white pepper, vanilla bean, and mandarin aromas. Always a fan favorite, and with the purple label that sometimes denotes the brewing rice used called Aiyama milled to 75%, this fall draft sake is one of those brews that drinks better as it opens us in the glass. Light, slippery, water-like, smooth, clean, savory, and dry, this brew drinks with a little shibumi and acidity with a 17% ABV, and a long crisp finish. Look for blackberry, grilled peach, apricot, sesame seed, baguette, shortbread cookie, brioche, baked potato, oat milk, almond, and grapefruit flavors that dance with a touch of umami and expands as it warms. WORD: Classic WINE: Sharp Reds/Crisp Whites BEER: Compact Ales FOODS: Sushi, sashimi, yakitori, fried chicken, steak, chops, duck, Thanksgiving dinner, grilled fish, salumi boards, dried fruit and hard cheese boards.