Hiyaoroshi

Hiyaoroshi is sake that was brewed in early spring and pasteurized, then aged through a summer. It is shipped around September, once its temperature has settled to match the outside air, without being pasteurized again. The name comes from "hiyasu" (to cool, here meaning namazake, or unpasteurized sake) and "orosu" (to ship). Sake aged in this way is characterized by a mellow, deep flavor and aroma, and it is welcomed as a hallmark of autumn. In the past, it was common for much sake to be aged for half a year like this and shipped in early autumn. Today, hiyaoroshi is mainly sold as a seasonal limited product from late September through October. It is also sometimes called "akiagari" (autumn maturity). Because it lets drinkers enjoy the changes in flavor and aroma brought about by aging, it is one of the most popular sakes of the autumn season.