It is September and leaves in Japan are going to turn red soon, reminding us the new 'Hiyaoroshi' sake is going to hit the market. 'Hiyaoroshi', the autumn sake only available from September to November, is unique because it is only pasteurized once and has been aged. Its mouthfeel is fresher than regular sake, yet smoother and less sharp than Namazake. Hiyaoroshi goes well with the autumn saury and salmon, which are also the popular cuisine in autumn. This month, Saketora is brining you 3 brand new special sakes only available in autumn with totally different flavors, so that you can enjoy the taste of autumn even you are at home!
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Alps Masamune
Junmai Ginjo
Autumn
It is brewed using 100% Miyama Nishiki from Nagano Prefecture and clear water extracted from the groundwater 62 meters below the Alps in Japan. With a ginjo aroma with the note of melon and you can feel a hint of soft citrus acidity by time. The delicate acidity balances the sweetness, bringing out the rich umami of Miyama Nishiki, which is very suitable for pairing with food.
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Hourai Aiyama
Junmai Daiginjo Genshu
(Autumn Edition)With the notes of peach, green apple, strawberries and marshmallow, this Junmai Daiginjo is fruity and sweet on the attack. It shows hints of grass on the finish, so the balance is great. Since it is only pasteurized once with short ageing period, it is still young, fresh and clean. An excellent autumn sake.
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Inabatsuru Autumn Junmai Daiginjo Gouriki
Emphasizing the quality of low-protein rice, following the French wine law AOC, growing rice without using nitrogen fertilizers. Junmai Daiginjo is brewed with 100% Tottori Prefecture-limited sake rice "Gouriki"(lit. powerful) and polished to 40%. Aged in hot summer and become a taste that can only be found in autumn.
