New Store Arrivals – A RECORD Number Of Hiyaoroshi and Fall Draft Brews

Nishinoseki "Akiagari"
From Oita Prefecture. Tokubetsu Junmai SMV: -1 Acidity: 1.4 
The nose on this twice pasteurized Fall release brew is a legendary collection of pralines and cream, almond, grain, salted caramel, fresh cream, marshmallow, roasted nuts, maple syrup, and raisin aromas. True Sake is the only place that you can get this terrific autumn brew that was made for fall food flavors and feelings, and is all things umami. Plush, chewy, soft, round, velvety, rich-lite, elegant, and very balanced, this sake feels great on the palate. Look for caramel, butter cream, vanilla icing, maple syrup on pancakes with butter, chestnut, custard, almond, hazelnut, soy sauce, button mushroom, dark chocolate, and honey flavors that drink savory, with a creamy soft umami underbelly. WORD: Smooth WORD: Soft Reds/Creamy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, yakitori, shiitake tempura, beef stew, shabu-shabu, sukiyaki, chicken teriyaki, burgers, fried chicken, pork chops, and mushroom pasta.

Ohyama Hiyaoroshi "Bingakoi" 2026 
From Yamagata Prefecture. Tokubetsu Junmai Namazume. SMV: ±0 Acidity: 2.5
The nose on this seasonally released "Namazume" or single pasteurized sake has a cool collection of  apple, melon, apricot, celery, grapefruit, grape, and lemon cake aromas. Made with local Dewanosato brewing rice milled to 60% and with a plump acidity of 2.25, this fall draft sake drinks smooth, velvety, plump, round, rich-lite, lush, full-bodied, and has an off-sweet umami driven finish. Look for pear, apple, mango, grape, pear fruit leather, strawberry, maple syrup, brown sugar, soy sauce, and caramelized apple flavors that finish clean and round. WORD: Apple WINE: Rich Reds/Deep Whites BEER: Crisp Ales FOODS: Sushi, sashimi, yakitori, yellow tail saikyoyaki, ginger pork, pumpkin salad, chicken liver mousse, salmon mousse, oden, shrimp dumpling, dim sum, and pan fried gyoza.

Dewanoyuki Hiyaoroshi "Shonai Bijin”
From Yamagata Prefecture. Kimoto Junmai Namazume. SMV: +0.5 Acidity: 1.5
The nose on this seasonally released fall draft sake that has been pasteurized once then aged for 6 months has a fine collection of straw, rice cracker, whole grain bread, Milk Duds, candied pineapple, peat, yogurt, cheese, and nutty aromas. This pole-rammed "Kimoto" sake made with rice from Aomori is a complex Hiyaoroshi sake that drinks great at three temperatures (chilled, room temp, or warmed). Light, clean, thin, silky, water-like, crisp, and soft, this brew drinks dry with a very quick finish. Probably one of the drier fall releases. Look for vanilla pudding, light soy sauce, cashew, milk chocolate, caramel, oat milk, lotus root, and rice pudding flavors that highlight a solid umami creaminess with an echo of mature banana hints. A food pairing super star in Autumn. WORD: Creamy WINE: Light Reds/Creamy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, filet mignon, cream stew, fried chicken, yakitori, fondue, cream cheese, cheese plate, mapo tofu, and street tacos. 

Denshin Aki Hiyaoroshi "Autumn"
From Fukui Prefecture. Junmai Namazume Genshu. SMV: -1 Acidity: 1.8
The nose on this fall draft sake that is single-pasteurized is a fun collection of apple pie, pear tart, raisin, fig, lavender, oregano, green apple, cake batter, and white strawberry aromas. Always a store favorite, you can't beat the price or flavor profile of this brew. It's the big three: soft, smooth, and cold! It's also slippery, silky, velvety, off-dry, and medium-bodied with a long walnut skin finish. Look for cooked pear, brown sugar, ripe melon, cashew, lemon, fresh vanilla, raisin, Whoppers, blueberry ICEE, White Rabbit rice candy, and honey flavors that roll through the palate with an umami glide. Awesome autumn sake. WORD: Soft WINE: Juicy Reds/Creamy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, crab, lobster, shrimp dumplings, dim sum, cheese and meat boards, barbeque oysters, turkey legs, fried chicken, and crab puffs. 

Hououbiden Gohyakumangoku "Hiyaoroshi"
From Tochigi Prefecture. Junmai Ginjo Namazume SMV: N/A Acidity: N/A
The nose on this first year available fall draft seasonally released single-pasteurized sake is a classic collection of Kahlúa coffee liqueur, honey, salted butter, vanilla bean, Asian pear, biscotti, rock sugar, Earl Grey, and ginger aromas. Made with Gohyakumangoku rice milled to 60%, you can almost taste and feel the aging of this brew that was rested for 6 months after pasteurization to give a more relaxed and tubular feeling on the palate. Silky, soft, medium-bodied, bright, round, viscous, and with an uptick acidity that speaks to those who like astringency, this Hiyaoroshi is a complex and elegant beast. Look for cream, vanilla, nougat, powdered sugar, sambuca, lime skin, Granny Smith, milk bread, sweet rice, white dashi, white chocolate, marshmallow, and Dr. Pepper flavors that drink with a "white umami" that is savory and semi sweet. WORD: Soft WINE: Complex Reds/Edgy Whites BEER: Stouts FOODS: Sushi, sashimi, burgers, chops, steaks, tacos, turkey, Korean fried chicken, burritos, french fries, squid legs, and cured meats.  

Kinoene Hiyaoroshi "Ohkarakuchi"
From Chiba Prefecture. Junmai Genshu Namazume. SMV: +7.5 Acidity: 1.6
The nose on this dry seasonally released single-pasteurized Hiyaoroshi sake is a slick collection of lemon peel, mandarin orange, honey suckle, sauerkraut, pickles, kiwi, brown sugar, nougat, persimmon, and sea salt aromas. Say hello to a really cool fall draft sake that uses brewing rice from Chiba milled to 80% (that explains the nose) and Aramasa #6 yeast to create a wicked brew that is probably the driest of our fall releases. Elegant spritz, light-bodied, thin, clean, bright, crisp, fresh, tingly and dry, this is a wine lover's Hiyaoroshi that speaks to acidity and pop. Look for saltine crackers, bran, whole grains, sea salt, celery, light soy sauce, brown sugar, toasted rice, and soda water flavors that jump though the palate with a sophisticated complexity. WORD: Spritzy WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, cream stew, gratin, grilled salmon, paella, yakitori, chicken teriyaki, oden, and sukiyaki.  

Urakasumi Hiyaoroshi "Misty Bay"
From Miyagi Prefecture. Tokubetsu Junmai Namazume. SMV: +1.5 Acidity: 1.6
The nose on this fan favorite and dependable Hiyaoroshi single-pasteurized seasonally released brew is a solid collection of sesame, sunflower seeds, mochi, seaweed, peanuts, raw sugar, butter, orange, unripe pineapple, and bread aromas. Made with local Miyagi Sasanishiki rice milled to 60%, this light and smooth brew is extremely well-balanced, with a gentle savoriness and hints of umami. Soft, round, silky, slippery, medium-bodied, and rich-lite, this sake drinks smooth with a long complex finish. Look for maple syrup, rum, vanilla, white miso, tiki drink, pineapple, spun honey, toasted rice, granola, molasses, and dark sweet bread flavors that meld with an integrated acidity to give you a little taste of Northern Japan in the fall. WORD: Balanced WINE: Smooth Reds/Rich Whites BEER: Light Ales FOODS: Sushi, sashimi, grilled white and silver skin fish, grilled miso salmon, grilled mushroom, raw oysters, oyster gratin, sautéed shrimp, sake steamed clams, crab shabu-shabu, seafood hot pot, and Chinese seafood noodles.

Heiwa Shuzo KID Hiyaoroshi 2026
From Wakayama Prefecture. Junmai Ginjo Namazume. SMV: +1.5 Acidity: 1.7
The nose on this single pasteurized and gently aged seasonally released fall draft sake is a fresh collection of green apple, pear, papaya, honeysuckle, sugar cube, lemon, brown rice, fennel pollen, and caramel aromas. We all know Kid sake! But do you know Kid's version of Hiyaoroshi sake? Their spin? Light, clean, fresh, elegant, silky, relaxed, medium-bodied, and even this Kid is one of the softest we can remember. There is a slight tingle of acidity that rolls over on a soft and clean flow that brings forth salted butter, caramel, peanut brittle, brown butter, biscotti, root beer, stone fruits, and macadamia nut cookie flavors. Get your fall Kid now! WORD: Soft WINE: Gentle Reds/Soft Whites BEER: Soft Ales FOODS: Sushi, sashimi, crab, oysters, grilled shrimp, yakitori, grilled white fish, Korean fried chicken, smoked meats and fish, cheese board, and vinegar-based dishes.  

Kamikokoro Umakuchi Hiyaoroshi 
From Okayama Prefecture. Junmai Ginjo Namazume Genshu. SMV: -7 Acidity: 1.7
The nose on this classic fall draft sake is a classic collection of cherry, steamed rice, white peach, grape, sour cream, candied yam, fig, pear, milk bread, custard, buttered popcorn, root beer, and Hershey bar aromas. Wow, what a sake! If you're a fan of umami, then this brew is for you. Made with Akebono rice milled to 58% and using their famous Hakuto White Peach yeast, this single pasteurized seasonally released brew should not be missed. Soft, round, creamy, savory, velvety, lush, plush, rich, and full-bodied with a dry crisp finish, this umami-rich brew drinks you as much as you drink it. Look for graham cracker, cooked apple, rice pudding, grilled white peach, brown sugar, dark miso, raisin, chocolate malted milk, pumpkin, sea salt, shiitake, konbu, nutmeg, barley tea, caramel, and white pepper flavors that ooze through the palate and make you smack your lips! Serve slightly chilled, room temp, or warm. WORD: Umami WINE: Complex Reds/Deep Whites BEER: Creamy Belgians FOODS: Sushi, sashimi, dim sum, roast chicken, venison, beef stew, turkey, foie gras, sauteed salmon, scallops, omelette, pasta bolognese, and roast duck.

Kikuhime Hiyaoroshi
From Ishikawa Prefecture. Tokubetsu Junmai Namazume. SMV: -0.5 Acidity: 2.0
The nose on this seasonally released single-pasteurized and gently aged Hiyaoroshi sake is a powerful collection of sweet potato, cottage cheese, chestnut, melon, wheat, forest floor, earth, fig jam, golden raisin, hazelnut, banana bread, and white mushroom aromas. Without a doubt, this fall draft sake wins the best rice and highest ABV award of all of our Hiyaoroshi sake this year. Made with Hyogo's finest AAA Yokawa Yamadanishiki milled to 65% and Kikuhime house yeast, this brew is 18% ABV of liquid umami madness. Gentle, soft, light, smooth, bright, vivid, good impact, watery, medium-bodied, and with an uptick acidity, this sake is rich-lite and dances all over the sweet umami dance floor. Look for red apple, peanut butter, sweat cream, miso, sesame, crème fraiche, butter mushroom, candy corn, whipping cream, maple syrup, cooked raisins, Milk Duds, and warm milk flavors that scream seasonal sake from the famous sake drinking Mecca known as Ishikawa prefecture. WORD: Complex WINE: Deep Reds/Complex Whites BEER: Frisky Ales FOODS: Sushi, sashimi, yakitori, fried chicken, grilled fish, spring roll, beef jerky, prosciutto, pizza, french fries, salad, tacos, and barbeque.