| Brand | Kikusui |
| Region | Niigata, Hokuriku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 15% / Rice Polishing: 55% |
Product details
Kikusui Sake Co., established in Niigata Prefecture, is renowned for its pristine water and meticulous rice cultivation—key ingredients in crafting elegant sakes. Their Hiyaoroshi Junmai Ginjo begins with rice polished to 55%, fermented in the coldest days of winter, and receives a single pasteurization in spring. It then rests in tanks throughout summer, allowing flavors to mature slowly. True to its name—Hiya Oroshi, or “cold-released”—this sake bypasses the second pasteurization and is shipped directly, preserving the complexity and richness developed during its barrel aging.
On the nose and palate, Kikusui’s Hiyaoroshi presents autumnal warmth balanced with refined elegance. Expect aromas of ripe persimmon, baked apple, chestnut, and caramelized pear, intertwined with subtle steamed rice and floral hints like chrysanthemum. The mouthfeel is full-bodied yet clean, with a velvety texture that carries through to a lingering umami finish. This seasonal sake pairs beautifully with grilled or braised meats (yakitori, hearty poultry), autumnal vegetables like mushrooms and root vegetables, and richer dishes such as creamy risotto or truffle‑accented fare. It also harmonizes with lighter fare—oily grilled fish or tangy citrus salads—creating a versatile autumn companion.
