Kinoene Junmai Namazume Hiyaoroshi "Ohkarakuchi" 2026

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. (2026)  

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The nose on this new style single pasteurized seasonally released Fall draft sake is a bright collection of citrus, frosting, brown sugar, cocoa powder, butter, and rich leather aromas. Using Aramasa yeast, this Hiyaoroshi is getting a lot of press in Japan for being “New World” that is zesty, bright, and frisky, with a kicking acidity presence that is lively and light. With all the lightness and brightness, this brew has a very feel-good body with lots of cool flavors like grapefruit, lemon/lime, chocolate covered orange peel, candied ginger, sea salt, strawberry, and minerals. A very welcomed new Fall Draft sake to add to our lineup that would speak to wine drinkers and foodies. WORD: Bright WINE: Zesty Reds/Crisp Whites BEER: Zesty Ales FOODS: Pub fare, salty, savory, fried, comfort fare, shellfish, fatty fish with lots of oil. (2025)