Sawanoi Junmai Hiyaoroshi
The nose on this seasonally released single pasteurized “Hiyaoroshi” sake that was made to pair with Fall foods is a very special collection of sweet butter, apricot jam, peat, date, apple, melon, and peanut butter mousse aromas. Stop! Pump those breaks. If you have never tasted a sake made in Tokyo Prefecture, then this is your chance because there simply are not a lot of breweries in Tokyo. And you picked a good one, as we love Sawanoi, and their Hiyaoroshi is very popular. It drinks light but punchy, water-like, slippery, round, smooth, balanced with umami savoriness, and a tartness in the aftertaste that is great with food pairings. Look for dark chocolate, caramelized nuts, soy milk, white pepper, caramel, cereal, chestnut, tomato water, dark bread, mochi, and cocoa nib bitterness on the finish. If complexity is your thing, then this Tokyo classic is for you. WORD: Tokyo WINE: Deep Reds/Brash Whites BEER: Crisp Ales FOODS: Sushi, bonito tataki (chopped sashimi), grilled fish with salt, smoked tofu and meats, stewed beef, dried fish eggs, potato salad with bacon, camembert cheese, and pastas. (2025)
~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~
The nose on this seasonally released single-pasteurized Fall Draft sake is a vast collection of chestnut, apple pie, mochi, Ovaltine, sweet potato, cherry compote, cinnamon, apple cider, and steamed rice aromas. Made with Koshiibuki rice from Niigata, this “Tokyo Favorite” brew is a great juicy and savory play that extols Fall freshness and lots of umami. Clean, crisp, zesty, mid-body, gripping, tingly, and sharp, there is a gentle-like-water and umami play with a nice, dry finish. Look for persimmon, nectarine, ginger, cinnamon, white mushroom, toffee, asparagus, cocoa nibs, and crisp apple with a very cool, spicy finish. This sake drinks very much like its cool Fall label. Good for warming. WORD: Savory WINE: Ze