Another cozy night of drinking alone today.

Another cozy night of drinking alone. I’m stopping by again today. It’s located at Hamamatsucho Station in Tokyo: Asano Sake Shop.
This is a “kado-uchi” bar where you can drink the same sake they sell in the store.

Tedori gawa Yamahai Junmai Hiyaoroshi

Today I picked up a bottle of Tedori River Yamahai Junmai Hiyaoroshi. “Hiyaoroshi” is a term used for seasonal limited-edition sake. I’m a sucker for limited editions.

Hiyaoroshi is a seasonal sake released in the fall. It has been aged for a certain period of time.

“Hiyoroshi” (cold-pressed) is a seasonal sake made from rice wine pressed between winter and spring. It undergoes a single pasteurization (heat treatment), is aged in the brewery for one summer, and is then shipped in the fall.

Plus, it’s unfiltered and bottled unpasteurized—this extra detail really gets me excited.

• Unfiltered: After pressing, the sake undergoes no filtration using activated carbon or filters, preserving the sake’s natural umami and color (which has a slight yellowish tint).
• Namazume: A sake that undergoes pasteurization only once before storage (when stored in tanks as unpasteurized sake) and is not pasteurized again before shipment.

Let’s drinking

Opening

Evaluation of Tedori gawa Yamahai Junmai Hiyaoroshi Taste

It has a melon-like aroma. It has a modern sweetness and is easy to drink—a flavor women tend to enjoy. The autumn “hiyoroshi” version is excellent. It has a mellow body, and the sharpness of the alcohol comes through cleanly at the finish. It has a classic sake profile. Even seasoned drinkers will enjoy this sake. However, because of its sweetness, it’s best enjoyed as an aperitif to stimulate the appetite rather than sipped over a long period.

I wonder what I’ll drink tomorrow.

Generated Article

Title: Tedorigawa Yamahai Junmai Hiyaoroshi: A Guide to Japan’s Seasonal Autumn Sake

Meta Description: Discover Tedorigawa Yamahai Junmai Hiyaoroshi (手取川 山廃純米 ひやおろし)—a legendary seasonal autumn sake from Ishikawa Prefecture. Explore its melon aroma, mellow body, Yamahai brewing method, and why this unpasteurized aged sake is a fall favorite.

What is “Hiyaoroshi” Sake? (Seasonal Autumn Release)

Hiyaoroshi (ひやおろし) is one of the most anticipated seasonal Japanese sakes, released exclusively in the autumn.

Brewed in the cold winter and spring months, hiyaoroshi is pasteurized just once (namazume) before being stored and aged in brewery tanks over the summer. By autumn, when the surrounding temperatures cool down, the sake matures to a smooth, rounded perfection and is shipped without a second pasteurization. The result is a vibrant, mellow flavor profile that bridges the youthful crispness of winter sake with deep, mature autumn character.

Key Highlights of Tedorigawa Yamahai Junmai Hiyaoroshi

1. The Brewery & Master Craftsmanship

• Tedori River Brewery (Tedorigawa / 手取川): Brewed in Ishikawa Prefecture by Yoshida Shuzo, a historic house renowned for crafting elegant sakes utilizing the pristine, mineral-rich snowmelt of the Tedori River.
• Yamahai Method (山廃): Brewed using the traditional Yamahai method, which allows natural lactic acid bacteria to build a robust, complex foundation, yielding rich umami and earthy depth.

2. Flavor & Tasting Profile

• Aroma: A delicate, modern melon-like aroma that greets the nose.
• Palate: Exceptionally smooth and easy to drink with a gentle sweetness that appeals to both beginners and seasoned connoisseurs.
• Finish: A mellow, well-rounded body followed by a clean, sharp alcoholic snap that clears the palate.
• Best Enjoyed: Because of its rich flavor and hint of sweetness, it makes an outstanding aperitif to stimulate the appetite before a meal.

3. Unfiltered & Unpasteurized Nuances

• Namazume & Muroka: This limited seasonal batch preserves the natural umami and subtle yellowish hue of the rice without carbon filtration, delivering an authentic, raw taste straight from the brewery tank.

Essential Sake Information

• Brand Name: Tedorigawa Yamahai Junmai Hiyaoroshi (手取川 山廃純米 ひやおろし)
• Brewery: Yoshida Shuzo (Ishikawa Prefecture, Japan)
• Category: Junmai / Yamahai / Hiyaoroshi (Seasonal Autumn Release)
• Serving Recommendation: Slightly chilled (Hiyashi) to room temperature to let the melon aromas and umami unfold.
• Official Article: Japanesesakes.jp – Tedorigawa Hiyaoroshi Feature