Sohomare Hiyaoroshi Kimoto Tokubetsu Junmai

ひ や お ろ し 生 酛 特 別 純 米  酒

This is one of Sohomare's two autumn sakes (Hiyaoroshi), which they release every year in September. A full-bodied sake brewed using the historic Kimoto brewing method, that creates complex and flavorful acidity, a robust body, and pronounced umami. Sohomare aims to capture the blissful September and October mood with this inviting Hiyaoroshi. It is a sake for relaxation with rounded, mellow, and slightly creamy flavors. It can be served slightly chilled, however its flavors are deeper and  richer at room temperature. You can also heat this sake to 40 degrees and enjoy it from ceramic cups, which would be in line with how autumn sake is served in Japan.

Unlike other Kimoto sake from Sohomare (assemblage), this release consists of a single batch Kimoto sake brewed with Yamada Nishiki sake rice from the Yokawa area in Hyogo Prefecture, one of the highest-ranked cultivation areas in the country. This means that the aim was to brew a sake with a simpler profile, providing a light and relaxing taste experience.

Color: Fine, greenish tinge

Tasting notes: The aroma from the glass is mild and pleasant with fresh scents of green wood, koji rice, aniseed, and a hint of almond essence. As with other Kimoto sake from Sohomare, the flavor complexity is difficult to define. It is an incredibly well-balanced sake that feels uplifting on the palate. Its “Kimoto acidity” is robust and elegant at the same time, slightly creamy and with lovely lactic acid flavors.

Food pairing: Sohomare Hiyaoroshi Kimoto is a sake created for the October menu in Japan (or Europe). Juicy flavors in grilled eggplant, oysters, or butter-fried hake, for example. Mushroom toast is ideal with umami-rich Karl Johan mushrooms and shiitake. Even a simple leek and potato soup will be an experience with this flavorful Kimoto sake.

Drinking temperature: Preferably at room temperature to taste the depth of this sake. You can also heat it to 40 degrees, which will enhance the umami and sweetness. In combination with food such as mushrooms, grilled fish, or sashimi, heating it will be fantastic.

• Contents: 720ml
• Alcohol: 15%
• Polishing ratio: 60%
• Rice variety: 100% Yamada Nishiki
• Kimoto brewing process
• Namazume (single pasteurization)
• Yeast type:

Brewery: Sohomare Shuzo – Tochigi Prefecture