Summer has passed here in Japan, bringing cool evenings perfect for a nice warm tokkuri full of kanzake. You might not be surprised to hear that your hosts both agree that the sake inside should be hiyaoroshi, the sake of autumn. It’s a topic that Andy and Jim have mentioned time and again, but this time they dive deep into the best of all seasonal sake. What does that name mean? Why is it such a special class of sake? And what’s the difference from akiagari, really? Listen close and all your questions will be answered. Kanpai!
Vocab for this episode
Hiya 冷、ひや - Cool in temperature
Oroshi 卸、おろし - To bring down, to package, to ship out or sell wholesale
Aki 秋 - Autumn
Namachozo 生貯蔵 - Stored unpasteurized/heat treated, then pasteurized on bottling.
Namazume 生詰め - Pasteurized before storing, then bottled without another pasteurization.
Recommendations:
Andy - Minami Tokubetsu Junmai Hiyaoroshi
Jim - Moriko Junmai Hiyaoroshi
Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive
Also, check out Andy’s websites at: https://www.originsake.com/ and https://www.originsaketours.com
And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!
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