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Kagatobi Junmai Ginjō Hiyaoroshi

Kagatobi Junmai Ginjō Hiyaoroshi is made with 80% Kinmonnishiki and 20% Yamadanishiki. Hiyaoroshi is a style of sake brewed in winter, pasteurised once at low temperature, and then stored in the brewery for around six months to mature through the summer.
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Colour / hue
Pale Yellow
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Clear
Fukumitsuya's Kagatobi Junmai Ginjō Hiyaoroshi is a seasonal sake brewed from pure rice and natural underground water that has filtered for over a century from Mount Hakusan. Made in winter, it is pasteurised once, matured through the summer, and bottled in autumn without a second heating, giving it a soft, mellow character.

It has a gentle aroma of honey, dried fruit, nuts, and rice, with a hint of green apple. The taste is smooth and creamy, with moderate sweetness and rich umami balanced by mild acidity. A light bitterness adds a refreshing dryness, leading to a clean and medium-length finish. The ginjō fragrance is lively yet refined, and the flavour shows the calm depth that comes with summer ageing. It pairs well with autumn dishes such as grilled sanma, fried white fish like flounder or sea bream, and mixed rice with seasonal vegetables. This hiyaoroshi offers an easy, balanced expression of autumn sake—soft, full, and pleasantly dry.

Kagatobi Junmai Ginjō Hiyaoroshi Kagatobi Junmai Ginjō Hiyaoroshi Kagatobi Junmai Ginjō Hiyaoroshi


Appearance: clear and lemon-green
Nose: clean, medium+
Aroma: dried fruit, green apple, nutty, grain
Sweetness: slightly dry
Acidity: medium
Umami: medium+
Alcohol: medium
Body: full
Flavour intensity: medium+
Flavour characteristics: dried fruits, grain, fruit
Texture: smooth
Finish: clean, medium
Quality level: very good
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