Masumi “Hiyaoroshi”

Masumi/Miyasaka Brewery

Masumi Hiyaoroshi Sake. Hiyaoroshis are autumnal sakes where sakes pressed from winter to spring are laid to rest for the summer, aging to a deeper, rounder sake.

Masumi “Hiyaoroshi”

Masumi/Miyasaka Brewery

Hiyaoroshis are autumnal sakes where sakes pressed from winter to spring are laid to rest for the summer, aging to a deeper, rounder sake. Three characteristics that make the Masumi Hiyaoroshi unique from other hiyaoroshis on the market:

1. They use 100% Nagano rice. Rice originally came to Japan from subtropical regions. They do best in relatively warmer climates with lots of rain, and much of the sake rice in Japan, like Yamada Nishiki or Omachi, were made in western Japan. Nagano, with its high altitude, didn't boast great sake rice. After WW2, techniques were honed to harvest rice in colder climates with much research and the Miyama Nishiki was cultivated. Today, sake rice like Miyama Nishiki are harvested in the high altitudes of Nagano, starting from 300m and going as high as 1000m.

2. This is a yamahai style sake. Instead of adding industrially made lactic acid like in regular methods, Yamahai style uses the lactic bacteria floating in the environment to help yeast to multiply. Most breweries try to use the normal method as yamahai is trickier and more time consuming, but Masumi decided to go with yamahai to bring out the acidity and the umami.

3. This hiyaoroshi uses Assn No. 7 yeast, the yeast discovered by Masumi in 1946. It is so famous that it's even called Masumi Kobo (Masumi yeast) today. There are lots of yeast out there, and the more modern yeasts produce glitzier, more glamorous sakes. While No. 7 is not as bold, Masumi recently decided that revamping this hiyaoroshi using the subtle, dependable No. 7 was more appropriate for a sake meant to be enjoyed with meals.




Wonderful acidity balanced with a sweet, savory bouquet. Relatively light, but complex, with a full palate of aromas. Nose of grapefruit, apricot, steamed rice, and melon, like a classic ginjo, but dig around for the stickier notes of caramel and raisin. Drapes languidly on the palate with a creamy texture and balanced flavor of sweetness of orange peel and chocolate.


Rice Polishing Ratio

This sake is made from Miyamanishiki rice that has been polished to 55%.



Enjoy with autumnal dishes like roasted root vegetables, marinated mushrooms, roast pork, sichuan mapo eggplant.


Enjoy lightly chilled or moderately warm. Wine glass if chilled, ochoko if warmed.

Masumi, a nationally admired sake brand, was founded in 1662 in Suwa, where a tradition of precise craftsmanship led the city to become the center of the silk industry. Still today, this attention to detail remains at the heart of the Masumi philosophy. In the 1920's, the brewery fell on hard times.The brewery's president, Masaru Miyasaka, appointed a young, 28-year-old sake prodigy named Chisato Kubota as toji. The two travelled up and down Japan, knocking on the door of the master and seeking knowledge. Click to learn more.