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Kisoji Hiyaoroshi Junmai Yamahai Namazume

Junmai Yamahai

The nose on this seasonally released fall draft sake is a fascinating collection of sugar, mint, citrus, vanilla, banana bread, and nutty aromas. There aren’t a lot of Yamahai Hiyaoroshi out there so that alone makes this very fresh and fun single-pasteurized brew a good one to check out. Slightly zesty, tingly, slippery, spritzy, and velvety this brew drinks clean with a smooth relaxed brightness. Semi-sweet with lots of green apple, pear, mango, banana bread, granola, and mellow citrus flavors there is an interesting tannin-like dryness with lots of delicious acidity play. This is a refreshing fall draft sake that appeals to wine drinkers and bright autumn food pairings. WORD: Spritzy WINE: Crisp Reds/Dry Whites BEER: Crisp Ales FOODS: Sushi, sashimi, grilled chicken and fish, fall shellfish, vinegar based dishes. (2022)


The nose on this seasonally released single pasteurized Fall sake is a vibrant collection of green apple, champagne grape, cantaloupe, banana, blueberry, and purple plum aromas. Say hello to a unique and super flavorful Hiyaoroshi sake. This is made using the Yamahai method of fermenting. Zesty, compact, crisp, tangy, and very bright, this brew drinks with a lot of astringency and tannin-like qualities that are drying with a push of acidity. Look for an amazing array of flavors from green apple, ginger, tangerine, young peach, and yogurt to earth tones, macadamia nuts, young pear, and banana. This is a very quick brew that is fast in the palate and quick in the dry finish “Kire.” If you are a dry red and white wine lover then this Kisoji has your name on it. WORD: Crisp WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS: Salty, savory, fatty, fried, greasy, and complex Fall cuisines. (2021)