Sep 14, 2013
It is September now, and it is a special season for sake lovers, the season of hiyaoroshi.
Hiyaoroshi is a type of the sake that is pasteurized after being pressed in winter or early spring, then aged in a cool storage house until summer is over, and then bottled without undergoing the process of second-time pasteurization (many sake products are pasteurized twice).
Many of the breweries in Tokyo are now shipping their hiyaoroshi products. So, I called the liquor shop I patronize to bring me two bottle of hiyaoroshi. They are Kasen Tokubetsu Honjozo Hiyaoroshi and Sawanoi Hiyaoroshi.
We still have some hot summery days between series of autumnal fresh days, but regardless of its being hot or cool, I'm enjoying autumn flavor.
The owner of the liquor shop, when bringing me these bottles, told me that the Sawanoi Hiyaoroshi of this year was especially good and recommended me to have it lukewarm. Probably, my sake warmer kandouko will be busy from this September until next spring.
Movie -- "The Song of Kandouko"