• Gentle, smooth, aromatic with a rounded body, this sake is well-balanced in sweetness and acidity, and has a pleasant aftertaste
• Pairs well with autumn delicacies like salt-grilled mackerel pike and grilled ginkgo
• Hiyaoroshi, sometimes referred to as akiagari, is a sake that has been pasteurised once in the winter and then matured over summer before distribution in autumn. Being different from other sakes that go through “hiire” or double pasteurisation, hiyaoroshi only goes through the hiire process once, and it is then naturally matured. Hiyaoroshi is a must-have for Japanese sake lovers in autumn.

Tasting note:

• Brewed with Akita Komachi from Research Institute of sake rice with polishing ratio of 55%. Delicated aroma, crisp and sweet in finish.

Food Pairing:

• Grilled sanma with salt or pan-fried salmon.

Sake Rice:  Akita Sake Komachi

Polishing Ratio: 55%

Sake Meter: +1.4

Acidity: 1.8

Alc %: 16%

*Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

*根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。

Store in cool dry place

*Photo for reference only.