Shichida Junmai Namazume Hiyaoroshi "Aiyama 75"

The nose on this seasonally released single pasteurized “Hiyaoroshi” sake is a terrific collection of persimmon, red grape, apricot, blackberry, crispy rice, mochi, oatmeal, wheat, caramel, white pepper, vanilla bean, and mandarin aromas. Always a fan favorite, and with the purple label that sometimes denotes the brewing rice used called Aiyama milled to 75%, this fall draft sake is one of those brews that drinks better as it opens us in the glass. Light, slippery, water-like, smooth, clean, savory, and dry, this brew drinks with a little shibumi and acidity with a 17% ABV, and a long crisp finish. Look for blackberry, grilled peach, apricot, sesame seed, baguette, shortbread cookie, brioche, baked potato, oat milk, almond, and grapefruit flavors that dance with a touch of umami and expands as it warms. WORD: Classic WINE: Sharp Reds/Crisp Whites BEER: Compact Ales FOODS: Sushi, sashimi, yakitori, fried chicken, steak, chops, duck, Thanksgiving dinner, grilled fish, salumi boards, dried fruit and hard cheese boards. (2025)

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The nose on this Fall draft single-pasteurized sake made with the amazing Aiyama rice varietal is a slick collection of maple syrup, melon, tangerine, okra, crème brulée, peppercorn, caramel, and mango aromas. Plump, round, water-like, medium-bodied, and frisky, this sake evolves with each sip from chewy to watery to semi-sweet to astringent with a vegetal finish. Sounds like a lot of movement! Look for sarsaparilla, mango, toffee, cocoa, browned butter, melon, banana bread, and steamed rice flavors, that ride the movement and dance on the palate. Made for a wine glass and semi-chilled. WORD: Fruity WINE: Fruity Reds/Zesty Whites BEER: Fruity Ales FOODS: Chinese stir-fried, roast chicken and pork, grilled fish, gyoza, scallops in butter. (2024)