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Maybe it's getting cooler near you, certainly my leaves are falling which means, quite literally it's time for Hiyaoroshi. These Fall seasonals are Namazume, single pasteurized right after brewing then aged until they are perfect. When the cold begins to fall, it's safe to ship them. That aging also softens the edges, bringing out Autumn flavors of caramel, nougat and root vegetables. Perfect for Fall foods and everyone from novice to geek. This is the first of two cases of Hiyaoroshi, the 12 bottles and tasting notes are listed below. 

I am shipping right now!  This is important because you need something to drink before the Advent Calendar starts on Dec. 1. If you haven't bought one of those, please, please do that. You will not be disappointed. 

Ground is OK as they are single pasteurized.

Dewanokuyi Tokubetsu Junmai Genshu Karakuchi Hiyaoroshi

Pours with a little bit of yellow color. The nose is clean and rice forward with a bit of mineral. The palate is immediately dry and expansive as it coats your mouth with crunchy minerals. The finish is long and continues the crunchy theme. There's a bit of astringency which is quite pleasant and makes me want yakitori. 

Tsukasabotan "Senchu Hassaku" Tokubetsu Junmai Karakuchi Genshu Hiyaoroshi

Robust Junmai style nose of nectarine, cream cheese and nougatine. Blind I might think this is a Kimoto. The palate is quite rich, showing it's clearly from Kochi. The finish is surprisingly clean and floral for such robust prior moments. Perhaps it's the zippy acidity. Only at the very end do we realize it's dry. Very different than the previous Karakuchi. 

Kamikokoro "Umakuchi" Junmai Ginjo Genshu Hiyaoroshi

Pours clear. The nose is a bit reticent at first and that's actually what to expect from Umakuchi which means a soft aroma and strong flavor. We do get the telltale Hakuto peach yeast notes of this brewery. I wouldn't characterize the palate as strong, however. I find it much more inviting actually with lingering peach notes. Underneath I get some roast winter squash. Try with pork chops. 

Koshinohomare "Yukinonaka Nite Nekaseta Osake" Junmai Hiyaoroshi

This was actually aged in a snow cave after the single pasteurization, now released at peak maturity. Pours clear. The nose shows sweet steamed mochi rice and a hint of tangerine. The palate is equally soft and pleasing. It has a bit of roundness but is not rich or sweet. The finish has just a little bit of astringency which provides a nice backdrop to the softness of the rest of the experience. Salty foods open up a bit of richness showing some cocoa powder. The new Toji is a young woman and she's really turned this brewery from good to great!

Urakasumi "Misty Bay" Tokubetsu Junmai Hiyaoroshi

Pours with a slight lemon tinge. Big aroma of vanilla scented, candied pineapple from their house yeast. The palate is nicely round but not thick. As your chew to aerate the savory side takes over. This is classic Urakasumi and a hit every time. Cheese will bring out cooling herbs such as anise and fennel. One of the very few breweries who actually grow their own Koji, which are the spores that turn rice into fermentable sugars. 

Wakatake "Oniotome Sachi” Tokubetsu Junmai Hiyaoroshi

One of the things I learned when chatting with the brewery is this is exactly the same sake and as their spring release Oniotome Yume. So whereas that one is the demon's daughter, this is the demon's bride. The only difference being it was aged at room temperature until they felt like it had reached maturity then they brought the temperature down to freezing to halt the aging process until release. They taste it every week to determine when it is at peak. 

Pours clear. There's a fascinating and invigorating nose. I just love the attack. The Kaffir lime leaf is not messing around -- a Gimlet's aspiration. Finish is long and dry. So approachable! 

Ohyama "Big Mountain" Tokubetsu Junmai Hiyaoroshi

Pours clear. Immediately we get a big whiff of Yamagata KA yeast. Lots of honeydew juice then the palate delivers exactly what the nose promises. This is loads of Ginjo even though not labeled as such. A true crowd pleaser with an invigorating tangerine finish. Please share this with a friend and tell them where you got it.

Dewanokuyi Kimoto Junmai Hiyaoroshi 

Pours clear. There's a chestnut and dried oak leaves on the nose along with the cream notes characteristic of Kimoto's lactic fermentation. The palate shows nice aging and some oxidation. Think shiitake. Lithe but very complex. 

Kisoji Yamahai Junmai Hiyaoroshi

Whereas Kimoto does a cold lactic fermentation Yamahai is warm.  The cap pops and it pours with a tinge of yellow as many Yamahai do. The nose shows nutmeg heavy, brown butter banana bread and calf leather. The palate is very sweet at first which is a bit startling then it takes a quick turn towards savory. The finish evolves for days into porcini mushroom risotto and other things I want to eat on a cold fall day. Just like last year, this is one of my favorites of the lineup. 

Harushika Junmai Ginjo Hiyaoroshi

Pours clear. Oh boy is this a big Ginjo style nose. Lots of really classic honeydew melon. The palate is exactly as promised plus honey and pineapple. There's some viscosity for sure before we hit the pretty, lingering Ginjo finish. This was many people's favorite last year and it's back in form. 

Shirataki Jozen "Mizuno Gotoshi" Junmai Ginjo Hiyaoroshi Namazume

Pours clear. There's a really crisp Niigata nose which leads into persimmon with great richness. It deftly transitions into a long, dry finish with some minerality and a bit of acid. It's elegant and expertly balanced. 

Mantensei "Kinoko" Junmai Ginjo Hiyaoroshi

Pours noticeably yellow, perhaps even a tinge of brown from the age. The nose is all about roast nuts. But what's fascinating here is it is not sweet at all. The finish is actually quite dry and extended. Adding to the massive complexity is some nice bitterness and even a bit of spiciness we get very late.