sakaya.gifJust as beer lovers in Germany look forward to Oktoberfest, sake drinkers excitedly anticipate the release of the Autumn seasonal sake, Hiyaoroshi. Brewed using the newly harvested rice from the previous Fall, Hiyaoroshi is pasteurized once just before being cellared in the Spring. It is then stored, according to its traditional method, to allow it to mature throughout the Summer and develop its characteristic mellow flavors and unique crispness in time for its October release. Unlike regular sake, with Hiyaoroshi there is no second pasteurization before bottling. As a result, the sake is more aromatic and imbued with the bolder flavor profile that characterizes unpasteurized (nama) sake, yet it also has smooth and rounded finish.
At SAKAYA we’ve just received three of the best Hiyaoroshi available in the U.S. from Japan Prestige Sake. Stop by and taste them this Saturday, October 25 from 3 to 6PM to celebrate “Japanese Oktoberfest.”

Japan Prestige Sake Association Hiyaoroshi Tasting; Mr. Kazuhide Yamazaki, Sake Master

Wakatake Onikoroshi Tokubetsu Junmai Hiyaoroshi (Shizuoka), Tsuki no Katsura Junmai Hiyaoroshi (Kyoto), & Urakasumi Junmai Hiyaoroshi (Miyagi)

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

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