Made from Mayamanishiki rice with a 55% polish ratio and fermented in the traditional Yamahai method, Hiyaoroshi is Masumi's silky, smooth and exotic seasonal Ginjo Sake. It's pressed in winter and stored cold until its release in early fall. It has incredible depth of flavor with tropical guava and papaya notes married with some pungent fermentation flavors while retaining its youthful freshness. Perfect for Unagi Donburi but also pairs well with autumn dishes like root vegetables, marinated mushroom salads or Tonkotsu Ramen.