Hiyaoroshi
Awakened for autumn, beautifully fresh and gracefully aged.
Hiyaoroshi (literally "cool release") is made in March, kept fresh in cool storage til summer's end, and then awakened in autumn. Mild fruit aromas drift above the acidity, sweetness, and savory finish of a well-matured junmai ginjo yamahai. Great with rich, autumn food like red-meat fish and shellfish, stewed mushrooms and root vegetables, roast pork and beef, cured meat and poultry. Also good with dairy and cheese dishes.
Name: Hiyaoroshi (Sleeping Beauty)
Name: Hiyaoroshi (Sleeping Beauty)
Type: Junmai Ginjo Yamahai
Availability: September release
Ingredients: Rice, water, koji, yeast
Rice: Miyama Nishiki, (both Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Polishing rate: 55%
Yeast: Masumi No.7
Alcohol: 15%
SMV: +0.7
Acidity: 1.8
Amino acidity: 0.8
Serving temperature: Lightly chilled to moderately warm
Storage: Cool, dark
Food pairing suggestions
Shichuan "mabo" eggplant, marinated Japanese mushrooms and other autumn dishes, roast pork with sweet onion and hot mustard sauce.
真澄 https://www.masumi.co.jp/en/
Availability: September release
Ingredients: Rice, water, koji, yeast
Rice: Miyama Nishiki, (both Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Polishing rate: 55%
Yeast: Masumi No.7
Alcohol: 15%
SMV: +0.7
Acidity: 1.8
Amino acidity: 0.8
Serving temperature: Lightly chilled to moderately warm
Storage: Cool, dark
Food pairing suggestions
Shichuan "mabo" eggplant, marinated Japanese mushrooms and other autumn dishes, roast pork with sweet onion and hot mustard sauce.
真澄 https://www.masumi.co.jp/en/