In the days before refrigeration was common, the only people who tasted unpasteurised sake were brewery workers. The nearest most consumers got was hiyaoroshi (so called because the standard second pasteurisation was omitted. "Cold-bottling" is what hiyaoroshi implies).
Tamagawa Hiyaoroshi is bottled cold in the time-honoured hiyaoroshi fashion. Over the summer maturation period, the flavour fills and rounds out, softening up the sharpness of young sake like an autumn fruit swelling to ripeness. Crisp and dry when cold, heating unlocks the rich flavours of its plentiful organic acids and amino acids. We love it hot and cold, but not so much in-between.
- Junmaishu (single pasteurised)
- Domestic availability
- Shipped once a year to go on sale on September 9th (bottled to order)
- Rice, rice koji
- Kitanishiki (Hyogo Prefecture)
- Rice polishing ratio
Sizes and prices