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I need your help planning how much Hiyaoroshi to bring in. Reserve here. 

Hiyaoroshi are Fall seasonal sake brewed with the previous year’s rice harvest, quickly pasteurized once, then held over the summer to mellow, developing nutty, caramel and roasted squash flavors. The temperature of the storage over the summer varies by brewery and is influenced by the region. For example, the brewers of Wakatake age at room temp, testing weekly until it’s perfect, then crash the temp to hold in stasis until Fall release. Koshinohomare, on the other hand, ages in snow because the brewery is in Niigata and has meters of the cool, white, cold stuff. By the way, Koshinohomare has a new, young female Toji and their quality has increased dramatically. Their Junmai Daiginjo Nama was one of my absolute favorites from the Spring Nama. I have 4 bottles left. 

Because Hiyaoroshi are single pasteurized, they are called Namazume, instead of Namazake which would be no pasteurization. Most sake gets two pasteurizations, once before bottling and once at shipping. I’m excited to bring you 19 of them this year, so please sign up for what you might want then I can order appropriately. Many new breweries this year!!

And finally, a reminder: if you want Sake in July, you must order by midnight tonight. No exceptions (I'll be in France). www.namazakepaul.com