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“Hiyaoroshi” is sake aged over one summer, then bottled and shipped in autumn. This brew is made by maturing junmai sake, resulting in pleasing umami and depth of flavor made from notes of rice, cashew and cream. It’s recommended to serve this sake in a smaller ceramic cup to bring out a softer mouthfeel. Hiyaoroshi pairs well with grilled fish, mushroom-heavy dishes or anything with good umami.
Sawanoi is made in
Ozawa Brewing Company was Founded in 1702 in the far west of Tokyo in an area called Okutama. The brewery sits in a valley which has two water sources running through it: one hard and one soft. This access to both hard and soft water is a rare occurrence. The brewers use the hard and soft water in different amounts depending on what they want from the resulting sake. If you get the chance to visit, you will find the brewery’s serene garden by the Tama River, where you can enjoy sake accompanied by a variety of foods and local fauna.
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