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Hakuryū Junmai Ginjō Hiyaoroshi

Hakuryū Junmai Ginjō Hiyaoroshi is made of Gohyakumangoku rice milled to 50%. Hiyahoroshi is produced during the harsh winter and pasteurised once in the spring before maturing in the brewery.
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Sake specs

Prefecture
Niigata (新潟)
Rice type
Gohyakumangoku (五百万石)
Polishing rate (semaibuai)
50%
Alcohol content
17%
SMV
+2
Acidity
1.7
Amino acid level
1.5
Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし)

Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) is made of Gohyakumangoku rice milled to 50%. Hiyahoroshi is produced during the harsh winter and pasteurised once in the spring before maturing in the brewery. The time and effort required over a year result in sake with a depth and flavour utterly different from that of freshly pressed sake. Its gentle, subdued aroma characterises Hakuryū Junmai Ginjō Hiyahoroshi, the dense umami produced by maturation, and mild, deep flavour.

The robust flavour goes perfectly with seasonal fish such as returning bonito and saury, as well as with oily dishes. Hiyaoroshi can be enjoyed at various temperatures, from chilled to lukewarm. The expression of the sake changes depending on the temperature:
  • Hinatakan (日向燗) around 33°C: the fragrance and smoothness of the sake is enhanced.
  • Hitohadakan (人肌燗) around 37°C: the flavour increases, and the sake feels more smooth.
  • Nurukan (ぬる燗) around 40°C: the aroma is at its richest, and the flavour is fuller.


Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし)


2023 edition:

Hakuryu Junmai Ginjo Hiyaoroshi 2023 Hakuryu Junmai Ginjo Hiyaoroshi 2023 Hakuryu Junmai Ginjo Hiyaoroshi 2023 Hakuryu Junmai Ginjo Hiyaoroshi 2023 Hakuryu Junmai Ginjo Hiyaoroshi 2023

About the brewery

Brewery
Hakuryū Shuzō
Name in Japanese
白龍酒造
Address
3-7 Okayamachō, Agano, Niigata 959-2025
Phone
0250-62-2222
Website
hakuryu-logo.png
Hakuryū Brewery in Agano, Niigata, was founded in 1839 during the Edo period (1603-1868). While many sake brewers in Echigō were landowners, the Shirai (白井) family derived from a shipping agent trading with Hokkaidō in Niigata, a port town bustling with Kitamaebune boats, and started a sake brewing business, a significant product from Niigata needed in Hokkaidō at that time. As a descendant of the ship-related family business, the name "Hakuryū Shuzō" (白龍酒造, "White Dragon Brewery") was created with the character of "dragon", which represents the god of the sea, to pray for prosperity in this region. The trademark was registered in 1910. Since its founding more than 180 years ago, the brewers, led by the Echigō tōji, put their heart and soul into producing light, dry Niigata sake.

What is an Echigō tōji?

The tōji, a sake master brewer, is in charge of organising all the brewery's artisans (known as kurabito) and is so essential that the quality of the sake depends on their skills. The tōji of Niigata is known as the 'Echigō tōji'. They create unique techniques and flavours that make the most of regional characteristics and protect and pass on their traditions. Echigō tōji are not only invited to Niigata Prefecture but also all over the country to engage in sake brewing and are widely known as 'master sake brewers' and, together with Hyōgo Prefecture's Tanba tōji and Iwate Prefecture's Nanbu tōji, are known as the 'three great tōji' of Japan.

The former town of Suibara (now Agano, Niigata Prefecture, following a merger of municipalities), which Hakuryū has designated as a sake brewing area, is located in the Fukushima Lagoon, which is part of the Aga water system with the Iide mountain range in the distance, and has benefited from its abundant water in the form of sake rice, ideal for sake brewing. It is also a breadbasket of rice production, where the Aga stream enriches the land of the Echigō Plain, and in autumn, the whole area is covered with golden ears of rice. It is also a town with a long history and traditions. In the Edo period (1603-1867), Echigō-Fu was a shogunate territory. After the Meiji Restoration, when Niigata Prefecture was abolished, its prefectural office was established as Mizuhara Prefecture, the predecessor of Niigata Prefecture. The region is blessed with water, rice and a snowy climate suitable for sake brewing.

Hakuryū Brewery has won the Monde Selection 'Gold Award' for 29 consecutive years since 1994. Daiginjō Hakuryū was awarded in 1997 and 2022, Junmai Daiginjō Hakuryuū in 2002, Tokusen Daiginjō Sasaya Mozaemon in 1999. The company has been awarded the highest Supreme Gold Award 18 times between 2006 and 2022.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Just a little addendum to last year's review: we noticed an enticing nose of dried fruits and narazuke. We also noticed its distinct depth and flavour from the fresh sake. It has a smooth and gentle aroma, a rich umami taste and a mellow and deep flavour derived from ageing. We enjoyed it only cold this year. Delicious.

Hakuryu Junmai Ginjo Hiyaoroshi
Upvote 0
Colour / hue
Pale Yellow
Clarity
Clear
Hakuryu's Hiyaoroshi has a nose of enticing sweetness, dried fruits and fungi and a deep, rich taste of plums, pudding and anis with a sour tingle at the finish. The brewery suggests heating it. First, we tried it at around 30 degrees (centigrade), and it turned smoother, well-rounded and fuller. Warming it above 35 degrees enhanced the smoothness but brought out bitterness and a more bland aroma: a surprisingly versatile sake and an ideal companion in autumn for the last warm days and cooler nights.

Hakuryu Junmai Ginjo Hiyaoroshi
Upvote 0

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Table of contents

sake information

Category
Junmai Ginjō
Added by
JREF
Views
1,504
Reviews
2
Last update
Rating
4.00 star(s) 2 ratings
Location
〒959-2025 新潟県阿賀野市岡山町3−7

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