Some sake can only be drunk during that season.
Sake is generally made in winter. However, some sake is not shipped all at once and is sold as a limited-time sake after waiting for the season.
One of the attractions of sake is that you can enjoy different flavors of the same
brand depending on the season, freshly squeezed sake in spring, raw squeezed sake and freshly stored sake in summer, and Hiya-Oroshi in autumn.
In this article, I will introduce you to some Hiya-Oroshi that you can enjoy when it gets cooler.
〇What is Hiya-Oroshi
Hiya-Oroshi is sake squeezed in the spring and stored until the fall then shipped.
Sake is usually brewed in the winter and sterilized twice, which is called burning,
to prevent deterioretion. However, this sake is burned only once. Burning is
carried out at the time of storage, and it is aged in a cool brewery from spring to
summer and shipped around September-November when the temperature inside and outside the brewery is about the same. It has come to be called “Hiya-Oroshi”because it
“wholesale(oroshi)”at “cold(hiya)”temperature, which means to enjoy sake at room temperature.
〇Features of Hiya-Oroshi
Hiya-Oroshi which is shipped after a few months of aging, has less freshness than
freshly squeezed sake, but it has aged roundness and is full and tasteful. The
deliciousness gets greatly increased, so it goes well with the autumn taste of
mushrooms and saury.
Moreover, because the aging degree is different from the ones shipped around September and November, you can enjoy different tastes even with the same Hiya-Oroshi.
Why don’t you try Hiya-Oroshi, which will be so tasty in the coming season?