Urakasumi Hiyaoroshi Tokubetsu Junmai Namazume "Misty Bay"

The nose on this Fall Draft seasonally released “Hiyaoroshi” sake is a vast collection of washed rind cheese, wheat, fall leaves, whipped cream, egg pudding, yogurt, mandarin, kumquat, wild flower, sourdough, peanut, and almond aromas. Yay! This is one of the longest standing and store favorite Fall Draft sake in True Sake history, and for good reason as it drinks like, "Miyagi Prefecture in the Fall in a bottle." Well-balanced, medium-bodied, dry, silky, ricey, water-like, round, and soft, this brew drinks like a rolling autumn river with Miyagi rice, water, and a house made yeast. Look for brazil nuts, beer malt, toasted barley, brown sugar, baking spice, cocoa, caramel, pistachio, browned butter, and melon, with lots of umami, and a dry unripe pineapple mineral finish. A very solid and good example of savory Hiyaoroshi sake at its old-school best. WORD: Savory WINE: Deep Reds/Round Whites BEER: Creamy Belgians. FOODS: Sushi, sashimi, turkey, stuffing, gravy, grilled miso salmon, grilled mushroom, raw oyster with lemon, sake steamed clams, crab shabu-shabu, seafood hot pot, and Chinese seafood stir fry. (2025)

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The nose on this fall favorite “namazume” single pasteurized sake is a cool collection of caramel, powdered sugar, sweet potato, butter, and maple syrup aromas. We are always glad to have this special Fall Draft sake in-house every autumn. Using Sasanishiki milled to 60% this is a relaxed Hiyaoroshi that is smooth, velvety, rich, and viscous that oxidizes well in the glass. Layered with a gentle-sweetness look for hints of steamed rice, nougat, caramel, pear juice, oats, maple syrup, and vanilla flavors that linger with both a complexity and easiness that speaks to wine fans. Made for the fall fatty flavors of Miyagi seafood this brew is very elegant to pair with local rich fall flavors. WORD: Rich WINE: Complex Reds/Fat Whites BEER: Stouts FOODS: Fatty fish, plump fowl, meat, game, soups, stews of the season.  (2022)