Born Junmai Ginjo Hiyaoroshi 16% 720ml (Seasonal)

This limited autumn release from Kato Kichibei Shoten in Fukui Prefecture is crafted from the finest Special A Yamada Nishiki and local Gohyakumangoku rice, using only the purest nakadori portion of the pressed sake. Brewed in winter and matured over summer, it is quietly released as Hiyaoroshi, perfectly expressing the essence of autumn.

Elegant and refined, it offers a gentle ginjo aroma, clean and smooth mouthfeel, and a well-balanced umami-rich flavor with a crisp finish.

Serving suggestions:

• Chilled (5–10°C): Highlights aroma and crispness; ideal as an aperitif or with light dishes.

• Room temperature (15–20°C): Balanced aroma and flavor, mellow and gentle.

• Warm (35–40°C): Smooth, deep aftertaste, perfect for quiet evenings.

Food pairings: Grilled pacific saury, mushroom rice dishes, hotpots, roasted chestnuts, or edamame — a sake to savor the richness of autumn.