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純米大吟醸 無濾過生詰原酒 熟成蔵隠し ひやおろし

Junmai Daiginjo Muroka Namazume Genshu Jukusei Kuragakushi Hiyaoroshi

純米大吟醸 無濾過生詰原酒 熟成蔵隠し ひやおろし

Eikofuji — Fuji Shuzo, Yamagata

The only hiyaoroshi from Eikofuji, brewed with Gohyakumangoku sake rice and aged through one summer for mature depth and umami.

  • Undiluted (genshu)
  • Hiyaoroshi (autumn)
  • Aged (koshu)
  • Unfiltered (muroka)
  • Unpasteurized (nama)
  • Namazume

Specifications

Type
Junmai Daiginjo
Rice
Gohyakumangoku
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
16.7–16.8%
Sake meter value
+1–+2
Acidity
1.5

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The junmai daiginjo specs at 50% polishing, the described aged character from one summer and the strong umami point to a mildly aromatic, full-bodied profile. An SMV of +1 to +2 with acidity of 1.5 suggests a medium sweetness impression.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Brewed in winter and aged through one summer, this is the only hiyaoroshi (autumn-released aged sake) from Eikofuji. The name hiyaoroshi, meaning 'cold release,' dates back to the Edo period. Newly pressed sake collected in winter was pasteurized (heat-sterilized) to keep it from deteriorating as temperatures rose in early spring, then stored in vats. Once the sake had passed through the summer and the storage temperature had reached roughly the same level, it was not pasteurized a second time. It was kept at ambient ('cold') temperature and transferred ('oroshite,' drawn off) from vats into casks for shipment to customers. Among sake breweries, hiyaoroshi is treated as a seasonal favorite of autumn, offering a character distinct from new sake. Compared with the fresh, vivid ginjo aroma and lively umami of new sake, hiyaoroshi generally shows a distinctive maturity and a robust umami. Eikofuji's hiyaoroshi is stored in a low-temperature warehouse, which keeps maturation from advancing too quickly, so it is somewhat lighter than other hiyaoroshi. Enjoy it at autumn banquets with saury, mackerel, bonito, and mushroom dishes, as well as imoni (a taro and vegetable stew), the soul food of Yamagata Prefecture. There are broadly two styles of imoni in Yamagata. One is made with beef and soy sauce, centered on Yamagata City, which is closer to Miyagi Prefecture. The other is made with pork and miso on the Sea of Japan side. The question of which is the true imoni has been a source of endless debate.

Other sake from this brand 30