Kisoji Yamahai Junmai Genshu Namazume Hiyaoroshi

The nose on this seasonally released single-pasteurized Fall Draft sake from snow country Nagano Prefecture is a vast collection of Granny Smith apple, condensed milk, lemon, honey, wafer, kiwi, brown sugar, and cookie dough aromas. Slippery, buoyant, slightly effervescent, spritzy, silky, with an uplifting mineral finish, this Hiyaoroshi drinks on the brighter and livelier side with umami and more brightness than the other seasonal brews, which would be appealing to wine drinkers. Made using the old-school Yamahai technique and with local Nagano rice (Hitogokochi) milled to 70%, this “Genshu” (undiluted with extra water) sake has a denseness and a multi-level feeling that is both fruity and silky in the palate. Look for grape, pear, toffee, candied apple, melon, pecan, pie crust, and walnut flavors that end with a kiss of coconut water. WORD: Yamahai WINE: Zesty Reds/Fruity Whites BEER: IPA FOODS: Roast pork and chicken, grilled fish, grilled mushrooms, Chinese stir-fry, miso-based dishes, and foods with a lot of umami. (2024)

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The nose on this seasonally released single-pasteurized sake is an elegant collection of peach, pear, cucumber, cinnamon, and banana bread aromas. The first of the Fall Draft sakes is a very frisky Hiyaoroshi brew that is lively and very bright in the glass, with a fruit-forward personality, and a tannin-like dryness that would appeal to wine drinkers. Look for peach and other stone fruit flavors with underlying elements of Asian pear, ginger, cinnamon, blueberry, and a hint of umami, on a zesty and lively flow that is brisk and refreshing. This is very bright and flavorful seasonal sake that would love your favorite fall flavors including pumpkin pie. WORD: Lively WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Grilled chicken and fish, rich sweet fare, Fall salumi and cheese plates, ponzu or vinegar dishes. (2023)