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HIYAOROSHI

Matured for more than half year, the taste becomes milder and richer

 

In Japan, the temperature starts to go down from September, and cold wind brings the Autumn. New labels will appear in the showcases of bottle shops and restaurants from September. The labels are HIYAOROSHI（ひやおろし）which are only available from September to November. This article describes what it is and why it is so unique.

What is it?

 

Because HIYAOROSHI matured for more than half a year, the taste becomes typically milder and creamier than fresh Sake nouveau. Some Sake which have fruity fresh aroma tends to turn more glamorous and full-body type.

Components of Sake get loose and combine, and pungency of Sake nouveau fades away. Sake nouveau’s young and fresh taste is unique and fantastic.
It reminds the arrival of the new year and makes you feel refresh.
Contrary to sake nouveau, HIYAOROSHI’s roundish and well-balanced taste makes you feel relaxed.

Characteristic

 

Autumn is the best season of the year for various kind of vegetable, mushroom, seafood, and giber in Japan. The flavor of veggies and mushroom become stronger and be juicier. Seafood and gibier store fat and the taste becomes richer than the other season.

HIYAOROSHI is also released in this gourmet season. As written above, HIYAOROSHI has the more vibrant flavor, so that it must be the perfect partner of those seasonal rich foods.
HIYAOROSHI shows us another face of Sake and its possibility.

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