Gokyo Hiyaoroshi Junmai Namazume

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, crisp, 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. (2025)

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The nose on this fall draft sake is baked cinnamon apples, nuts, banana, hay, lemon yogurt, cup cake, and steamed rice aromas. Crisp, zesty, light, and dry, this Hiyaoroshi drinks very lively and bright and speaks to those bright red wine drinkers who like excitement in the glass. It’s earthy and savory, but also it’s light and bright with some tannin-like dryness and astringency that makes this brew refreshing. Look for cocoa, toasted rice, honey crisp, soy sauce, wheat toast, mineral, mushroom, and savory licks with a load of umami. It’s dry and clean and as the fluid warms in the glass more smoothness and richness emerges. This is a very exciting Hiyaoroshi that was built to pair with Fall cuisines that feature sauces and marinades. WORD: Dry WINES: Zesty Reds/Crisp Whites BEER: Large Crisp Ales FOODS: Salty, savory, sauces, marinades, fowl, fat fish, stews. (2021)