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Alcoholic drinks from Japan
Hiyaoroshi is a way of releasing sake rather than a way of brewing it. Sake brewed in winter is pasteurised once before storage, matured through the summer, and shipped in autumn without the usual second pasteurisation at bottling.
| Sake brewed in winter from rice, rice koji and water | Any grade; pasteurised once before storage[nrib2011] |
| Steamed rice, rice koji and water, mixed in winter | The basic raw materials of the sake; the Hiroshima account says the pressing is done in early spring[nrib2011][hiroshima2024] |
| Heat treatment (hi-ire) once, before storage | The only pasteurisation; none is repeated at bottling[nrib2011][saketimes-hiya] |
| Starter | sake starter (shubo); hiyaoroshi itself is a storage and release style |
Total time across the recorded steps: 6.7 months – 13 months
What changes: Koji and yeast turn the winter mash into sake, which is pressed off
Output: pressed, filtered sake.
Microbes at work in this step
koji enzymes dissolve the steamed rice while the yeast ferments the sugar in the same tank
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hiyaoroshi is a way of releasing sake rather than a way of brewing it. Sake brewed in winter is pasteurised once before storage, matured through the summer, and shipped in autumn without the usual second pasteurisation at bottling. Made in 4 steps over 6.7 months – 13 months. The longest step, mature through the summer, takes 6–12 months (Japan Sake and Shochu Makers Association and…). Koji mould (Aspergillus oryzae), which turns the rice starch to sugar during brewing and Sake yeast, which ferments the sugar in the main mash do most of the fermenting.
| Main step | 6–12 monthsReported[nrib2011] | Mature through the summer |
|---|---|---|
| Temperature | 8–18 °CReported[nrib2011] | Brew in winter and press by early spring |
Most sake is pasteurised twice: before storage and again at bottling. Hiyaoroshi is pasteurised only before storage (a namazume-shu), matured over the summer and sold in autumn. It is the reverse of nama-chozo-shu, which is stored raw and pasteurised once at bottling.
Pasteurisation at 60–65 °C before storage kills the yeast and other microbes and stops the enzymes, which keeps the stored sake stable (NRIB guide).
Every number is labelled with how it is known. How this atlas is made
The NRIB guide calls hiyaoroshi an old-style way of selling namazume-shu. The Hiroshima account says it is pressed in early spring and shipped from September. SAKETIMES (2018) says the Japan Sake and Shochu Brewers Association designates 9 September as the first day of the hiyaoroshi sales season, and that the label has no strict legal definition, so some sake sold under it was never pasteurised.
