Here it is.
This is our new seasonal sake.
We've received very fresh Hiyaoroshi from Hokkaido, Nara, Akita and Kochi.
Hiyaoroshi is usually autumn's sake but these selections are very crisp and fresh. So I think really nice to have these selection in this time of the year.
さて、今回は新しい季節のお酒です。
今回は北海道、奈良、秋田そして高知のひゃおろしです。
ひやおろしと言うと、秋のお酒ですが、この４種はとてもフルーティーでフレッシュ。
この時期にはぴったりかも知れません。
Otokoyama Tokubetsu Junmai Hiyaoroshi
Origin: Hokkaido
Rice: Ginginga, Miyamanishiki
Rice polished ratio: 60%
AVB: 15.9%
Note: Otokoyama inherits the history of “Momenya” tradition for 350 years.. Otokoyama Momenya brewery is based in Asahikawa city in Hokkaido prefecture; they have been making sake the same way as 350 years ago. The brand name can be found in various floating world paintings, painted by Utamaro in the 18th century. The policy of they’re sake are sharp, dry sake made with underground melt water that started as the perpetual snowfall of Mt. Daisetsu and cool clime.
Description: complex flavours of cashew nuts and caramel with a lingering after taste
Harushika Hiyaoroshi, Junmai Ginjo
Origin: Nara
Rice: Gohyakumangoku
Rice polished ratio: 60%
AVB: 16.9%
Note: Nishinomiya, which is located in the “Nada” area. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Mr Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662. A talented businessman, Kichizaemon saw that there was not only a future in sake brewing but also in barrel making. He used these barrels to transport the sake on special "barrel ships" known as tarukaisen up to the flourishing market in Edo (modern-day Tokyo). In Edo, the sake found great popularity and increasing demand.
Harushika brewery is stands at Nara prefecture. The oldest sake made in history was made in Nara prefecture.
Description: dry and clean with a hint of anise and ripe pineapple flavour.
Aramasa “Roku-go” Hiyaoroshi, Junmai Ginjo
Origin: Akita
Rice: MIyamanishiki
Rice polished ratio: 55%
AVB: 16.4%
Note: Aramasa was established in the late Tokugawa period (1852), in the riverside district of central Akita prefecture. The name “Aramasa” means “Revolution”; reflecting the fact that Akita was the only prefecture in Japan’s Tōhoku region to support the Meiji Revolution (1868).
Nowadays, Aramasa is one of the famous sake breweries in Japan. For example, the K6 yeast used in sake making was first identified in 1935, in the Aramasa’s main yeast mash.
As the revolutionary award-winning first producer of Ginjō sake, Aramasa has mastered the art of making clear, delicious sake.
Description: well-balanced with hints of melon and fresh green apple
Tsukasa botan “Secchu Hassaku” Hiyaoroshi, Junmai Genshu
Origin: Kochi
Rice: Matsuyama-mii, Tentakaku, Yamadanishiki
Rice polished ratio: 60%
AVB: 18.5%
Note: Kochi prefecture on the south coast of Shikoku, historically called the Tosa region, has been synonymous with sake brewing since the 17th century. This Tsukasabotan was named after local samurai hero Sakamoto Ryoma’s eight point plan (Senchu Hassaku), which was instrumental in returning power to the Emperor in the Meiji Restoration of 1868. In keeping with Kochi prefecture’s reputation for producing some of the driest sake in the country.
Description: a clean, fresh and elegant sake with aromas of ripe melon and a very dry finish.
Rice: Ginginga, Miyamanishiki
Rice polished ratio: 60%
AVB: 15.9%
Note: Otokoyama inherits the history of “Momenya” tradition for 350 years.. Otokoyama Momenya brewery is based in Asahikawa city in Hokkaido prefecture; they have been making sake the same way as 350 years ago. The brand name can be found in various floating world paintings, painted by Utamaro in the 18th century. The policy of they’re sake are sharp, dry sake made with underground melt water that started as the perpetual snowfall of Mt. Daisetsu and cool clime.
Description: complex flavours of cashew nuts and caramel with a lingering after taste
Harushika Hiyaoroshi, Junmai Ginjo
Origin: Nara
Rice: Gohyakumangoku
Rice polished ratio: 60%
AVB: 16.9%
Note: Nishinomiya, which is located in the “Nada” area. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Mr Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662. A talented businessman, Kichizaemon saw that there was not only a future in sake brewing but also in barrel making. He used these barrels to transport the sake on special "barrel ships" known as tarukaisen up to the flourishing market in Edo (modern-day Tokyo). In Edo, the sake found great popularity and increasing demand.
Harushika brewery is stands at Nara prefecture. The oldest sake made in history was made in Nara prefecture.
Description: dry and clean with a hint of anise and ripe pineapple flavour.
Aramasa “Roku-go” Hiyaoroshi, Junmai Ginjo
Origin: Akita
Rice: MIyamanishiki
Rice polished ratio: 55%
AVB: 16.4%
Note: Aramasa was established in the late Tokugawa period (1852), in the riverside district of central Akita prefecture. The name “Aramasa” means “Revolution”; reflecting the fact that Akita was the only prefecture in Japan’s Tōhoku region to support the Meiji Revolution (1868).
Nowadays, Aramasa is one of the famous sake breweries in Japan. For example, the K6 yeast used in sake making was first identified in 1935, in the Aramasa’s main yeast mash.
As the revolutionary award-winning first producer of Ginjō sake, Aramasa has mastered the art of making clear, delicious sake.
Description: well-balanced with hints of melon and fresh green apple
Tsukasa botan “Secchu Hassaku” Hiyaoroshi, Junmai Genshu
Origin: Kochi
Rice: Matsuyama-mii, Tentakaku, Yamadanishiki
Rice polished ratio: 60%
AVB: 18.5%
Note: Kochi prefecture on the south coast of Shikoku, historically called the Tosa region, has been synonymous with sake brewing since the 17th century. This Tsukasabotan was named after local samurai hero Sakamoto Ryoma’s eight point plan (Senchu Hassaku), which was instrumental in returning power to the Emperor in the Meiji Restoration of 1868. In keeping with Kochi prefecture’s reputation for producing some of the driest sake in the country.
Description: a clean, fresh and elegant sake with aromas of ripe melon and a very dry finish.
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