Azakura Tokubetsu Junmai Muroka Genshu Ōmachi Hiyaoroshi

Azakura Tokubetsu Junmai Muroka Genshu Ōmachi Hiyaoroshi (阿櫻 特別純米 無濾過原酒 雄町 ひやおろし) is made of pesticide-free Ōmachi rice grown in Okayama Prefecture and milled to 60%, and Association No. 901 yeast. Hiyaoroshi, a seasonal autumn sake, is traditionally enjoyed around October. However, recent trends have seen earlier releases, even during the lingering summer heat. This shift in the brewing and release schedule is likely due to the industry's overall acceleration of production timelines. Aged raw over the summer and bottled unpasteurized, it showcases the full potential of Ōmachi rice, often compared to Yamadanishiki. This sake offers a soft mouthfeel and a broad, deep flavour profile with a balanced interplay of sweetness, acidity, and umami. Its versatility allows it to be enjoyed chilled, at room temperature, or warmed, each temperature revealing a different facet of its flavour.

Azakura Shuzō is a heritage sake brewery founded in 1886 in Yokote, Akita Prefecture—a snowy town renowned for its traditional kamakura snow huts. Steeped in history, the brewery shares its name with Yokote Castle (横手城), the city's emblem, which is also known by the poetic name "Azakura-jō" (阿櫻城).

Blessed with the natural bounty of the region and sustained by the deep dedication of its brewers, Azakura Shuzō stands as a proud testament to over 130 years of sake-making tradition. Under the guidance of master brewer Terui Toshio—representing the prestigious Sannai tōji guild, one of Japan's five great brewing schools—the brewery employs the refined techniques of kan-zukuri, Akita's signature method of long, low-temperature fermentation during the coldest months.

Crafted exclusively with locally grown Akita rice, Azakura's sake is distinguished by its elegant aroma and smooth, rounded flavour. The result is a clean, balanced profile that invites another sip—an enduring hallmark of this time-honoured brewery.