Oden Sumiyoshi Shinsaibashi / おでん すみ吉 Blog

Have you had the chance to try "Hiyaoroshi," the autumn seasonal sake that reflects Japan’s four distinct seasons?

For those who love sake, you may have also heard the term "Akiagari" in addition to "Hiyaoroshi." In this post, we will explain the differences, characteristics, and origins of these two types of autumn sake as we explore the flavors of Japanese sake in the fall.

Let’s start with "Akiagari." This term refers to sake that has matured over the summer and whose quality has improved by autumn. On the other hand, if the sake has not matured well, it is referred to as "Aki-ochi" (falling in quality).

Next, let’s discuss "Hiyaoroshi." This sake is brewed during the winter, pasteurized once, and then stored to age during the summer months. The term "Hiyaoroshi" comes from the practice of shipping the sake in the autumn without further pasteurization, or "chilling" it before "releasing" it, thus giving it its name.

"Namazake," or fresh sake shipped without pasteurization, is known for its vibrant, fresh taste. However, "Hiyaoroshi," which is aged over the summer after one pasteurization, has a smoother, more mature flavor. It pairs perfectly with rich autumn dishes and is also ideal for serving warm. By the way, Hiyaoroshi is typically shipped from September through November, and its taste evolves slightly over those three months.

The rich flavors of "Hiyaoroshi" and "Akiagari" are a perfect match for simmered dishes, particularly Oden. Be sure to try them together, and if you enjoy warm sake, you'll find it even more delicious.