Hououbiden Gohyakumangoku Junmai Ginjo "Hiyaoroshi" 2026

The nose on this first year available fall draft seasonally released single-pasteurized sake is a classic collection of Kahlúa coffee liqueur, honey, salted butter, vanilla bean, Asian pear, biscotti, rock sugar, Earl Grey, and ginger aromas. Made with Gohyakumangoku rice milled to 60%, you can almost taste and feel the aging of this brew that was rested for 6 months after pasteurization to give a more relaxed and tubular feeling on the palate. Silky, soft, medium-bodied, bright, round, viscous, and with an uptick acidity that speaks to those who like astringency, this Hiyaoroshi is a complex and elegant beast. Look for cream, vanilla, nougat, powdered sugar, sambuca, lime skin, Granny Smith, milk bread, sweet rice, white dashi, white chocolate, marshmallow, and Dr. Pepper flavors that drink with a “white umami” that is savory and semi sweet. WORD: Soft WINE: Complex Reds/Edgy Whites BEER: Stouts FOODS: Sushi, sashimi, burgers, chops, steaks, tacos, turkey, Korean fried chicken, burritos, french fries, squid legs, and cured meats. (2026)