Pilsner yeast, dried lemon, marzipan, white mushroom, fresh tofu, and clover honey. Like all Shichi Hon Yari, there is a cutting undercurrent of minerality and a brisk, clean finish.
Stats:
- REGION: Shiga
- RICE: Yamada Nishiki (local)
- YEAST: #901
- SMB: 60%
- SMV: +4.5
- ABV: 15-16%
- ACIDITY: 1.7
- SHUBO: Sokujo
- PRESSING: Fune
- PASTEURIZATION: Once in bottle
Background:
Embrace the flavors of fall with Hiyaoroshi. This small-batch, seasonal sake is bottled in the spring and spends six months maturing as a namazake over summer. Layers of aromatics gradually open up to a lively, smooth taste that pairs well with a range of Autumnal foods. This sake is only available in the Fall, usually landing in the States mid-october. Yasunobo Tomita, the 15th generation of the family, is committed to making sake using only local ingredients. Yamada Nishiki grown by contract farmers in Shiga prefecture is used to make this sake.