• Aromatic with a smooth mouthfeel
• Drink cold to savour its elegant aroma and crispness, and enjoy warm for a smooth, rich sake with a lingering finish
• Pairs well with light to medium hard cheese such as Tomme aux Fleurs Cheese and Comte
• 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:

• Made in the last winter and aged for a summer. It is a very delicious and freshly squeezed junmai ginjyo that can be served chilled or warm.

Food Pairing:

• Meat, grilled fish, hotpot.

Sake Rice:  Yamada Nishiki/ Gohyakumangoku

Polishing Ratio: 55%

Sake Meter: +3

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。

Keep refrigerated

*Photo for reference only.