Kamikokoro Junmai Ginjo Genshu Umakuchi Hiyaoroshi

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. (2025)

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The nose on this seasonally released single-pasteurized brew is an awesome collection of raisin, cream, corn bread, fig, sweet corn, berry, and toasted rice aromas. Bingo! This is a jamming Hiyaoroshi sake that is super layered, round, rich, and savory with a full-bodied attitude, but drinks light and semi-creamy. Think of a more traditional Namazume that is umami driven with lots of creamy and savory tones, and appeals to deep red wine drinkers that love complexity in a round and soft brew. Look for oatmeal, honey, molasses, King's Hawaiian Original Sweet Rolls™, zucchini bread, doughnut, and maple syrup flavors that glide through the palate with a ripe persimmon finish that is quick and tasty. WORD: Savory WINE: Pinot Noir/White Burgundy BEER: Creamy Belgians FOODS: Salty, savory, oily, grilled, fried everything, comfort foods, and seasonal turkey dinners. (2023)