Hiyaoroshi (sometimes used interchangeably with the term, akiagari) is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in the autumn months. Hiyaoroshi’s summer maturing process allows flavorful components to further coalesce and get to know each other, resulting in a bottle with boosted umami, and a balanced, less hard-edged profile.
Using the Miyamanishiki rice and polish down to 50% to the Junmai Daiginjo grade. It has a slightly dry body with a rice umami flavour. It is best pair with some slightly stronger taste of cuisine such as yakitori Grade: Junmai Daiginjo
Rice: Miyamanishiki 100%
Rice Polishing ratio: 50%