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Oze no Yukidoke Junmai Daiginjo Namazume Hiyaoroshi


The nose on this single pasteurized seasonal draft sake is a juicy collection of pear, plums, fennel, banana bread, grape, mango, and tropical fruit aromas. If you ever wanted to taste what “aging for six months” tastes like on single pasteurized sake then this fruity and juicy Hiyaoroshi is for you. Fresh unpasteurized sake is brash, edgy, and sharp in many instances, but this aged brew that was made in December and released in October is round, lush, smooth, semi-bright, and void of all that punchiness of pure unpasteurized sake. Fluffy, fat, thick, and viscous, this brew is all about the body. Look for bubblegum, mango, sugar, cooked pears, candy, and apple sauce flavors that float on a chewy flow that feels great in the mouth. Chewy Goodness! WORD: Full-Bodied WINE: Fat Reds/Chewy Whites BEER: Fruity Ales FOODS: The Kitchen Sink! International Spice, meats, game, shellfish, tacos. (2021)


The nose on this Junmai Daiginjo Hiyaoroshi (don’t have many of those) seasonally released sake is a gentle collection of grape, white peach, apple, and berry aromas. Say hello to a very drinkable single-pasteurized sake that is relaxed and very comfortable in its own skin. Smooth, round, and very silky this brew slides across the palate with a lush and smooth flow. Look for a lot of apple and grape notes within each calm sip. A smaller cup brings the fruit forward more, and a wine glass celebrates the silky smoothness most. Our Australian friends often complain that Fall released brews in the north don’t match their Spring seasonal fare there, but this brew would do very well in their Spring! A very relaxed and flavorful Junmai Daiginjo that drinks like silky velvet. WORD: Smooth WINE: Soft reds/Round whites BEER: Creamy Ales FOODS: Fall fatty fish, shellfish, crab, poached fare. (2019)