Skip to content

Hiyaoroshi

Hiyaoroshi (ひやおろし): Brewed in winter, rested over summer, released in autumn without a second pasteurisation. Mellow.

Japanese: ひやおろし（ひやおろし）
Group: Styles

From “Sake through the seasons”

Read “Sake through the seasons”

Related terms

Aged sake (koshu)Sake aged for years: amber colour, caramel and nutty notes.
Hi-ire (pasteurising)Heating sake to about 65 °C to stop enzymes and microbes, usually twice.
Nama-zumePasteurised once before storage, not before shipping. Autumn hiyaoroshi is this type.

Updated 30 September 2026Back to the glossary All guides