Calling all dry sake lovers! Tsukasabotan delivers another powerful punch with this hiyaoroshi (seasonal cold season release). Balancing acidity, bold rice flavors, and a refreshing dry finish, this sake is made for food pairing. From seared bonito sashimi to gyoza to braised beef stew, this sake will stand up to all the meals you'll want during the cold winter.

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 and early sunsets in the winter, so get them before they are gone, and let them assist in your cozy winter pursuits.


  • Nama Tokubetsu Junmai Hiyaoroshi
  • Seimaibuai (rice kernel remaining): Akebono/Yamada Nishiki 60%, SMV: +8, Acidity: 1.7
  • Brewed in Kochi, Japan by Tsukasabotan Brewery
  • 24 fl oz (720ml)
  • 17.5% ALC/VOL
    Please note: We can not deliver alcoholic products to SD, UT, MS, AL, VT, KY.