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Harushika “Hiyaoroshi”
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Harushika “Hiyaoroshi”

Nara prefecture

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Born from last fall’s bounty

The falling leaves on the bottle represent this sake being “hiyaoroshi,” a seasonal sake released in the fall. There is a bouquet of strawberry and white peach on the nose with a generous ginjo aroma on top. This blends into the mild sweetness of its fruit flavors, backed by savory notes. This sake pairs well with fall’s fresh ingredients, honoring its inherent natural flavors along with fresh herbs and spices.


Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai Ginjo
Subcategory Namazume
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety In-house (Harushika No. 6),  In-house (Harushika No. 7)
Alcohol 16.0%
RPR ? 60%
SMV ? -5.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Harushika “Hiyaoroshi” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Harushika “Hiyaoroshi” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Peach

  • Strawberry


Recommended Pairing

  • Seafood

  • Sushi/Sashimi

  • Veggies


Imanishi Seibee Shoten

Imanishi Seibee Shoten’s brand Harushika receives its name from the moniker of a sake god that comes to reside in the area. In this story, the god rides into their prefecture on the animal they are most famous for—a deer! This deer motif is expressed in their labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they continue to make sake in line with their vision that is clean and clear in flavor.

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