Classic hiya-oroshi notes of honey and red apple with a classic Niigata style gentle, water-like finish. Pair with butternut squash soup and sweet dashi tamago nigiri
Sake is usually pasteurized twice. Once for storage/maturation and again during the bottling process. Hiya-oroshi is only pasteurized once in the late winter/early spring and matured until the fall season and released without the usual second pasteurization. It is not necessary to pasteurize a second time because the weather in the fall is cool enough to the point that it will not cause the sake to spoil. In addition, hiya-oroshis have a nice complexity and subtle creaminess that so elequantly compliment fall cuisine in Japan!