Shichi Hon Yari Junmai Hiyaoroshi
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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.
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.
Tomita Shuzo, 冨田酒造
Location: Nagahama, Shiga
Rice: Yamada Nishiki (local)
Polish: 60%
Yeast: #901
SMV: +4.5
ABV: 15-16%
Acidity: 1.7
Starter: Sokujo
Pressing: Fune
Pasteurization: Once in bottle
Founded in the 1540’s, the Tomita Brewery is one of the oldest breweries in Japan and is now managed by the 15th generation of the family, Yasunobu Tomita, who is also the brewmaster. The Tomita’s named their sake Shichi Hon Yari, or “Seven Spearsmen,” after the leaders of the historic Battle of Shizugatake which was fought just outside their town of Kinomoto.