Sep 9, 2010

Season of Hiyaoroshi

Hiyaoroshi or namazumeshu is a certain type of sake. Usually, sake is pasteurized twice before it is shipped. The first pasteurization of sake is performed after the sake is pressed and before it enters the aging process, and then the second pasteurization comes when the sake is bottled. However, for hiyaoroshi sake, the second pasteurization process never occurs, it is shipped after the aging period of half a year or so without undergoing the second-time pasteurization. Thus, hiyaoroshi sake acquires mellowness through the aging process while maintaining a flavor of namazake.

Around September 5, I received a notice informing of hiyaoroshi sake being sold or to be sold soon from the liquor shop where I often buy sake. A flier I received showed hiyaoroshi sake from breweries in the Nishitama area. According to flier, Sawanoi, Kasen, and Chiyozuru are shipping hiyaoroshi, while Tamajiman is selling Daiginjo Muroka Genshu Aki no Yorokobi.

This summer saw excruciatingly sizzling days but autumn is steadily approaching; cicadas are no longer chirp, while autumn grasshoppers and crickets are getting louder. Hiyaoroshi is the sake that tells you the coming of autumn. I made a phone call to this liquor shop and ordered some bottles of hiyaoroshi.

At another liquor shop, they are also selling hiyaoroshi sake that comes from various places in Japan. In the refrigerator of the shop are Ichinokura, Urakasumi, Mine-no-Hakubai, Harushika, etc. I bought Harushika Junmai Ginjo Namazume and Kamikokoro Umakuchi Hiyaoroshi at this shop.

I had a try of Harushika first. Gulp, gulp, .... It was very nice sake. Hiyaoroshi is a taste of autumn.

Within a few days, the liquor to which I called will deliver the hiyaoroshi bottles I ordered. As it will become cooler and sake will become tastier.

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