A beautiful and singular hiyaoroshi: single-pasteurized, Autumn release, seasonal sake. The level of concentration and density feels like a genshu (undiluted, press strength) although it isn't designated as such. Even at 17% alcohol, it is beautifully balanced and even lighthearted.
Dried mango, garnet yams, wildflower honey, peach jam, pineapple upside down cake, sweet autumn spices on the nose.
The palate is similar but with a welcome fullness... white chocolate, sweet potato pie, pecan milk, very light milk chocolate, and then there's this juicy acidity: drippy-ripe mango, anjou pear, mango chutney, and crunchy-sticky honeycomb candy.
I don't recommend heating-- really brings the alcohol out, I feel like it's all I can smell. On the palate there is this lovely apple pie flavor, but unfortunately the alcohol vapors just take over. So stick to chilled or room temp on this one-- delicious either way.