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“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.
Kamikokoro is made in
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!
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