Denshin Hiyaoroshi Junmai "Aki"

This might be the most rustic of the annual Denshin releases, because it makes no effort to be “pretty” or aromatic, instead it is a full embrace of the flavors that make Autumn so wonderful and nostalgic. This sake is comforting, simple: the kind of drink I reach for to relax, to not think. While I offer many suggestions for non-Japanese cuisine, this might be the one most suited to rustic, homestyle, cool weather Japanese cooking. It also ages gracefully, improving and evolving each year. 

Undiluted, full-bodied, old-school hiyaoroshi, with unmistakably autumnal notes of fire-roasted sweet potato, chestnut, boiled peanuts and egg custard. An indulgent, guilty pleasure that feels like a sake mounted with butter. Delicious at room temp, a little warm or even hot (but use an ochoko with a wide rim to dissipate the alcohol vapors.) Pair with noodle kugel, (cashew or regular) mac and cheese, roasted sweet potatoes with miso-honey-butter, butter chicken, or Japanese cream stew.

• Grade: Junmai Muroka Genshu
• Rice polishing: 70%
• Yeast: Proprietary
• Rice: Koshinoshizuku (local, rare)
• ABV: 17-18%
• Aged, undiluted version of Denshin “Ine,” a year-round release.