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.