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 made the way sake was more than a hundred years ago (without using pure yeast cultures), and we bottle cold in the traditional hiyaoroshi fashion, too. 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. Powerfully charged with acids and amino acids, this shows its colours to best effect at room temperature and above.
- Honjozo (single pasteurised,yamahai)
- Domestic availability
- Shipped once a year to go on sale on September 9th (bottled to order)
- Rice, rice koji,brewers' alcohol
- Koji: Gohyakumangoku, Kitanishiki (Kyoto, Hyogo Prefectures)
- Rice polishing ratio
Sizes and prices
Revised on Oct.01,2016