Collection: October Seasonal Events - Hiyaoroshi Special -

In the past, the pasteurization process (hi-ire) of sake before bottling and shipping involved immersing the entire bottle in a large pot of boiling water. This process brought the sake's temperature to approximately 62°C, making it an extremely harsh experience for the brewers, often causing their hands to become raw from the heat. As autumn arrived and the heat subsided, it became possible to ship the sake without pasteurization, in its "chilled" state. This custom gave rise to the name "hiyaoroshi." This sake is characterized by its mild aroma and smooth, rich flavor, making it an exceptional pairing with autumn delicacies. Why not enjoy this seasonal sake with seasonal ingredients and spend a relaxing autumn evening?