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Tamagawa HiyaoroshiAutumnal pleasures

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.

Class
Honjozo (single pasteurised,yamahai)
Domestic availability
Shipped once a year to go on sale on September 9th (bottled to order)
Ingredients
Rice, rice koji,brewers' alcohol
Rice
Koji: Gohyakumangoku, Kitanishiki (Kyoto, Hyogo Prefectures)
Kakemai:Koshihikari,Others
Rice polishing ratio
65,68%
Alcohol
17-17.9%

Serving recommendation

Sizes and prices

Sizes Prices
1.8L 2,640yen
Sizes Prices
720ml 1,320yen

Revised on Nov.01,2019

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