Shirataki Jozen Junmai Ginjo Namazume Hiyaoroshi

The nose on this seasonally released single-pasteurized fall draft sake (Hiyaoroshi) is a slick collection of cranberry, cherry, plum, sweet potato, dried strawberry, orange zest, cream, waffle cone, and snow melt aromas. Talk about an awesome bottle, but what’s inside this fall favorite is even more delicious and amazing. Made in the early winter and aged until now, this Junmai Ginjo is the perfect sake to gift and sip in the fall with everything, from sashimi, to your turkey dinner! Light, clean, bright, water-like, and refreshing, this is one of those “sweet-and-dry” sakes that appeals to many. Look for strawberry cream puffs, powdered sugar, celery, mineral, apple, cherry, honey, cranberry, and cane sugar flavors that slide through the palate in a clean and balanced flow, with an uplifting and dry finish. Serve chilled in a white wine glass to get the balanced fruit and umami play. WORD: Berries WINE: Slippery Reds/Off-Dry Whites BEER: Light Ales FOODS: Crab, lobster, shrimp, grilled white fish, poached chicken, turkey with cranberry, fall seasonal salads, and fresh fruits. (2024)

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The nose on this seasonally released single-pasteurized Fall Draft sake is a glorious collection of melon, green apple, cherry, peach, honey, sugar, and simple syrup aromas. With changing colors of leaves on the red bottle behold a smooth yet lively layered semi-dry brew that is frisky with shibumi and a dry almond finish. Look for apple, melon, peach, grapefruit, juicy pear, umami, and lots of minerality on a fleshy and dry flow. Edgy and slightly biting, this sake is built for food pairing and would be enjoyed by dark spirits and chunky red wine fans. WORD: Minerals WINE: Vast Reds/Minerally Whites BEERS: Crisp Fat Ales FOODS: Roasts, International spice, meats and game, pasta, grilled fatty fish, shellfish. (2022)