Product Image Gokyo Hiyaoroshi Junmai Namazume

Gokyo Hiyaoroshi Junmai NamazumeSE30

The nose on this Fall Draft sake is gentle collection of roasted rice, mineral, and butterscotch aromas. Bright, clean, fruity and very light this single pasteurized brew drinks lively and smooth. It is a great example of a slippery sake that has a fluid that glides through the palate and drinks almost like a summer brew. Don’t let the 1.9 acidity level fool you, because this brew doesn't drink zesty or hot, rather it drinks calm and very gently. A very good beginner’s sake that is a good introduction to rice and water tasting like subtle fruit tones, but it also impresses sake connoisseurs who know what Hiyaoroshi sake usually tastes like. Look for hints of white grapes, golden raisins, and cherry flavors in the bright brew. WORD: Light WINE: Merlot/Sauv Blanc BEER: Light Ales FOODS: Gentle and easy fare, steamed fish, poached chicken, sashimi. (2019)


The nose on this seasonally released sake that was made for fall cuisines is a mild collection of cream, cereal, minerals, and banana bread aromas. Lots of fall draft sakes are heavy and rich, but Gokyo is different in that it drinks electric, bright, light and very fresh. It’s almost “rich lite” with tasty rice elements and an overall fluffy quality that billows through the palate. Smooth and grainy it has hidden tastes of honey coated nuts, butter, and banana muffin. As the fluid warms behold a nice French toast quality that shimmers in the glass and allows one to taste the water of the brew as well. WORD: Smokey WINE: Sharp Reds/Bright Whites BEER: Dry Ales FOODS: Seasonal seafood, smoked oysters, smoked fish and fowl, and cheeseboard. (2018)

Prefecture: Yamaguchi
SMV: +2.5
Acidity: 1.9

Note: Because namas are unpasteurized, they must be kept chilled. We will only ship out these types of sake under your own risk. We highly recommend store pick-up or local delivery only which you can select when you go to checkout. All sales are final for Nama items once they leave our store.

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