Kikuhime Tokubetsu Junmai Namazume Hiyaoroshi
The nose on this cult brewery fan favorite and its seasonally released Fall Draft brew is an active collection of banana bread, melon, mango nectar, vanilla, cinnamon, coconut water, tobacco, lemon-honey tea, lemon muffin and Tokyo banana aromas. Say hello to the boldest “Hiyaoroshi” sake in our collection this year. With an ABV of 18% and made with the highest rated Yamadanishiki (AAA) from Hyogo, this “fully matured” brew is a massive and expansive sake that blends umami and sweetness with a refreshing crisp acidity to make a dazzling drinking experience. If you like it big and with impact, enjoy this Ishikawa fan-favorite that drinks rich, round, fleshy, tingly, full-bodied, and fun with a long flavorful finish. Look for raisin, honey tea, vanilla, caramelized sugar, lemon cookie, beef jerky, and other frisky flavors that drink loud and with umami heat. This is sake drinker’s sake. WORD: Umami WINE: Frisky Reds/Lively Whites BEER: Stouts FOODS: Yak
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The nose on this champion single-pasteurized seasonally released fall draft brew is a wicked collection of caramel, sunflower seeds, banana bread, honey, soy sauce, mochi, and candy corn aromas. Say hello to a world class fall draft sake that drinks about as well as a slightly aged brew can drink. Round, rich, medium-bodied, slippery, smooth, and with a little bite, think robust sake that pairs well with fall flavors including that turkey dinner. Look for honey, sweet tea, crème brulée, raisin, lemon custard, sweet potato, fig jam, and burnt rice flavors that dance on an expansive and elegant body made for a wine glass. Chilled or coming into room temperature, this Hiyaoroshi is as professional as it gets. WORD: Professional WINE: Deep Reds/Complex Whites BEER: Creamy Belgians FOODS: Rich and complex fall fare with big meats, oily fish, stews, soups, chops, and the Turkey Bird. (2023)