Holiday Gift Guide

Picture it: crab season has started and you are sipping this perfectly harmonized hiyaoroshi with a fluffy, pillowy texture. Notice aromas of nutmeg and baked yellow cake, along with hints of raisin, chocolate, and cherry. We love this sake at room temperature or warm paired with briny flavors from the sea including squid, crab, gindara (black cod), hijiki, and sea grapes. For the seafood averse, try with roasted poultry or with winter greens like collards or kale.

Hiyaoroshi are sakes that have been pasteurized once in the winter, aged through the summer, and released in the fall without a second pasteurization. Brewers skip the second pasteurization because by the fall, temperatures are cool enough so that the sake will not spoil in hot weather. Hiyaoroshi are as fleeting as leaf peeping season in the fall, so get them before they are gone!


  • Nama Junmai Hiyaoroshi
  • Seimaibuai (rice kernel remaining): Nihonbare/Yamada Nishiki 60%, SMV: +2, Acidity: 1.9
  • Brewed in Yamagata, Japan by Sakai Shuzo
  • 24 fl oz (720ml)
  • 15.5% ALC/VOL
    Please note: We can not deliver alcoholic products to SD, UT, MS, AL, VT, KY.