"Clean and fresh, with a patina of beguiling autumn flavour."


Pressed in winter and stored cold until early autumn, “Hiyaoroshi” acquires a patina of flavour depth while retaining its youthful freshness. Gracefully fragrant, with limpidly balanced sweetness and acidity.

Characteristics of Hiyaoroshi "Sleeping Beauty" Junmai Ginjo Nama Sake

ABV: 15%

Grade: Junmai Ginjo Nama

Taste: Light & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Miyamanishiki, Yamadanishiki

Yeast: Masumi No.7 (proprietary)

Brewing Method: Yamahai

Polishing Ratio: 55%

Acidity: 1.7

SMV: +1.5

Food Pairing

Goes well with autumn dishes like oven-roasted autumn vegetables, marinated mushroom salads and roast pork with sweet onion and hot mustard.

Recommended Serving Temperature



The Miyasaka Brewery is located in Nagano prefecture.

The Miyasaka Brewery

Founded in 1662 in the town of Suwa in Nagano Prefecture, the Miyasaka Brewery are the creators of Masumi sake, one of the highest name of the sake world. In 1920, the brewery’s president at the time, Masaru Miyasaka, then took a bold decision. He appointed a 28 years old sake prodigy as the Brew Master to revive the brewery; his name was Chisato Kubota. The revival plan worked and in 1936 Miyasaka won the first of many top honours at the Japan National Sake Appraisal. Then the brewery reached another high in 1946 with the discovery of a new yeast variety by Brew Master Chisato Kubota. This yeast will later be known as Yeast No. 7 and become central to sake making in Japan.