Kamikokoro “Umakuchi” Hiyaoroshi
Okayama prefecture
Seasonal and sensational
“Hiyaoroshi” refers to seasonal limited sake only available in autumn, generally between September and November. This type of sake is carefully aged over the summer and develops a nuanced depth of aroma and flavor. “Umakuchi” is made with yeast from white peaches grown in Okayama prefecture, giving notes of peach to the ample umami flavor. This richness touched with sweetness pairs particularly well with meat-focused dishes.
Characteristics
| Brand | Kamikokoro |
| Brewery | Kamikokoro Brewing Company |
| Category | Junmai Ginjo |
| Subcategory | Namazume, Genshu |
| Taste Profile | Rich & Sweet |
| Rice variety | Akebono |
| Yeast variety | Okayama white peach |
| Alcohol | 16.0% |
| RPR | 58% |
| SMV | -5.5 |
| Acidity | 1.5 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Kamikokoro is made in Okayama prefecture in the Chugoku region.
Taste Metrics
Tasting Notes
-
Peach
-
Toasted Malt
Recommended Pairing
-
Meat
Kamikokoro Brewing Company
Kamikokoro Brewing Company was founded in 1913 in Okayama prefecture, a land famous for being one of the leading peach-producing areas in Japan. In fact, they even brew some of their sake with Okayama white peach yeast. But their commitment to quality goes beyond just the peaches. The company belief is that they’ll only provide sake they would serve to their own family. This hasn’t faltered, even during the post-World War II rice shortage, when using additives and distilled alcohol could allow for higher yield. The brewers continued to make quality sake with full rice flavor, and still do!
Learn more
Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
