Collection: [ 秋のお酒特集 ]

"Autumn Arrow" and "Hiyaoroshi" will be released sequentially from late summer.

"Akiagari" is a type of sake that is in season in autumn, and is pressed in the spring and allowed to mature over the summer, enhancing its flavor. "Hiyaoroshi" is similar, but while it is usually pasteurized twice, once before storage and once before and after bottling, the second pasteurization before and after bottling is not done, so the raw flavor is preserved, which is what makes it different from "Akiagari."

Both "Akiagari" and "Hiyaoroshi" are characterized by their mellow, deep flavor, so we recommend drinking them at room temperature or warming them. Warming them brings out their aroma and mellowness.