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Urakasumi “Hiyaoroshi”
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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.


Brand Urakasumi
Brewery Saura
Category Junmai
Subcategory Namazume
Taste Profile Rich & Dry
Rice variety Sasanishiki
Yeast variety In-house
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



Founded in 1724, Saura has dedicated its sacred sake to the divinities of Shiogama Shrine, religious center of the Tohoku region. Brewmasters Sagoro Hirano and Juichi Hirano, who left behind their legendary Hirano method, are followed by current brewmasters Kunio Onodera, Toru Yamada and Isao Akama, who are winning many gold awards in competitions. Also famous as the birthplace of Association No. 12 yeast, they’ve asked us to please “enjoy a peaceful and pleasant time while drinking Urakasumi, as the name comes from an ancient poem that depicts the beauty of the arrival of spring in the Shiogama Bay, where the sake brewery is located.”

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