Kisoji Yamahai Junmai Genshu Namazume Hiyaoroshi

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. (2025)

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The nose on this seasonally released single-pasteurized Fall Draft sake from snow country Nagano Prefecture is a vast collection of Granny Smith apple, condensed milk, lemon, honey, wafer, kiwi, brown sugar, and cookie dough aromas. Slippery, buoyant, slightly effervescent, spritzy, silky, with an uplifting mineral finish, this Hiyaoroshi drinks on the brighter and livelier side with umami and more brightness than the other seasonal brews, which would be appealing to wine drinkers. Made using the old-school Yamahai technique and with local Nagano rice (Hitogokochi) milled to 70%, this “Genshu” (undiluted with extra water) sake has a denseness and a multi-level feeling that is both fruity and silky in the palate. Look for grape, pear, toffee, candied apple, melon, pecan, pie crust, and walnut flavors that end with a kiss of coconut water. WORD: Yamahai WINE: Zesty Reds/Fruity Whites BEER: IPA FOODS: Roast pork and chicken, grilled fish, grilled mushrooms, Chinese stir-fry, miso-based dishes, and foods with a lot of umami. (2024)