Jyoku Junmai Namazume Hiyaoroshi Risu no Shukakusai "Squirrel Harvest Festival"

The nose on this seasonally released single-pasteurized slightly aged sake is a classic collection of oatmeal, chestnut, lemon-lime, pumpkin, soy sauce, soil, and crushed leaf aromas. Yay! Taste Fall in Aomori with this soft, smooth, rich, and savory Hiyaoroshi sake that celebrates two Aomori rice varietals Hanafubuki and Masshigura that join to create tons of umami and steamed rice elements. Look for clove and cooked orange, flan, mirin, maple syrup, marshmallow, cream, and savory flavors that open up as the sake warms in the glass. A very good “throwback” Fall draft sake for Jyoku and those who love their Junmai sake that is wide, semi-rich, smooth, full of umami, and the roasted flavors of Autumn. Let’s get Squirrelly! WORD: Umami WINE: Plump Reds/Smooth Whites BEER: Creamy Belgians FOODS: Sushi, sashimi, Croque Monsieur, quiche, stir-fried pork, asparagus, steak, hamburger, oden, liver, tripe, smoked meats and cheeses. (2025)

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The nose on this single-pasteurized Fall draft sake is a cool collection of lemon lime, apricot, sea salt, nectarine, tangerine, lemongrass, steamed rice, and pumpkin patch aromas. One of the best labels in sake, and made in one of the most Northern breweries in Japan, this Hiyaoroshi drinks light, smooth, crisp, sharp, and slightly dry with lots of steamed rice and umami hints. Look for vanilla, nougat, corn, edamame, straw, custard, marshmallow, flan, and tons of rice flavors that remind you that this is indeed sake. WORD: Crisp WINE: Sharp Reds/Crisp Whites BEER: Crisp Ales FOODS: Oden, salted and marinated fish, smoked fowl, bonito, ginger based dishes, steak, and hamburgers. (2024)