Endo Hiyaoroshi Keiryū Junmai

Endo Hiyaoroshi Keiryū Junmai (株式 渓流 ひやおろし 純米酒) is brewed in the cold winter months and matures throughout the spring and summer. Hiyaoroshi is a perfect match for sanma (Pacific saury), mushrooms and other autumnal delicacies. The brewery describes it as clear and refreshing. It should be consumed chilled, at room temperature, or lukewarm.

What is Hiyaoroshi?
Sake is usually heated twice in the production process. Hiyaoroshi means that the new sake is brewed in cold weather, pasteurised once, and then stored and matured in a cool storehouse during spring and summer before bottling in autumn. Hiyaoroshi is full of umami and has a mellow and mature taste. In the middle of the Edo period (1603-1868), Hiyaoroshi was transferred from large storage vats to wooden barrels, hence the name "Oroshi" (cold transfer).

Located in Suzaka, Nagano Prefecture, the brewery was founded in 1864 for the local Suzaka clan and began to supply sake to the clan's head. Since then, from the second to the fifth generation, we have inherited the intention of the first brewer, Endo Tokusaburo (遠藤徳三郎), to make delicious sake and continue to make sake to brew and nurture. Although our leading brand, "Yoro Masamune," has been awarded the Medal with Yellow Ribbon, we could not take advantage of the sake boom in the 1970s, and as a small brewery, Endo struggled to keep their quality. In 1982, the sixth generation, Endo Shuzaburo (遠藤秀三郎), became the head of the brewery at the young age of 21. At this time, there were only three employees. While starting to improve existing products, the brewery launched one of its leading brands, "Keiryū", in 1988. New brands followed, including the still-popular Asashibori, Domuroku, Naotora and Comet.

In 1993, the brewery was awarded the "Nagano Prefecture Sake Competition Governor's Prize" (長野県清酒品評会県知事賞 Nagano-ken seishu hinpyō-kai kenchiji-shō). In 2004, Endo won its first gold medal in the "Monde Selection". In 2014, the brewery celebrated its 150th anniversary.