Another autumn is coming our way. Traffic in Santa Cruz is starting to die down, the evenings are becoming crisp, and Heiwa Shuzo is here to bless us with another fall seasonal sake release, or hiyaoroshi, to ring in the season. Robust and sturdy with plenty of persimmon, pear, and spice to go around. Enjoy chilled or warm.
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.
- Brewed in Wakayama, Japan by Heiwa Shuzo
- Junmai ginjo hiyaoroshi
- Seimaibuai (rice kernal remaining): Gohyaku Mangoku 60%
- ABV 15% / SMV: 1.5 / Acidity: 1.7
- 24 fl oz (720ml)