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Urakasumi “Hiyaoroshi”

Urakasumi “Hiyaoroshi”

Miyagi prefecture

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Relaxation in a bottle

The autumn leaves on the label represent the best time to enjoy this seasonal brew. Made with 100% locally produced Sasanishiki rice, which is also used for sushi. The rice is matured through the season to develop aroma and flavor. On the nose is a subtle savory note harmonized with scents of melon and apple. The flavor is mild, but juicy with a soft texture that’ll leave you satisfied.


Category Junmai
Subcategory Namazume
Taste Profile Rich & Dry
Alcohol 16.5%
SMV ? +1.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

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


Urakasumi “Hiyaoroshi” - Miyagi prefecture

Urakasumi is made in Miyagi prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Banana

  • Nutmeg

  • Mushroom


Recommended Pairing

  • Seafood

  • Cheese




Miyagi prefecture

Located 180 miles north of Tokyo, Saura was founded in 1724 originally to serve sake to the gods of Shiogama Shrine, a national heritage with over 1000 years of history. Saura is very particular about including regional characteristics in their sake making, using locally-produced rice in Miyagi Prefecture, which is famous for high-quality table rice including Sasanishiki and Hitomebore brand. It is also their primary focus as a brewery located in the coastal region with one of the largest fish markets to make sake that pairs well with local seafood such as oysters and tuna.

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