World Sake Day or "Nihonshu no Hi" is a significant day on the Japanese calendar. This day is celebrated annually on the first of October as the beginning of the 10th month signifies sake's 'New Year's Day'. It has become a day that people around the world look forward to, not only because it recognizes sake and its contributions to Japanese culture but because it commemorates the rich history of sake production and the numerous skilled brewers in the industry.
This year, we celebrated World Sake Day at Sake Bar GINN, where Ayuchi Momose hosted a special Hiyaoroshi tasting. In addition to owning Sake Bar GINN, Momose is a trained and certified sake sommelier and has been appointed by Japan’s Sake Brewers Association as a Sake Samurai - a distinction only given to a small handful of people around the world.
Hiyaoroshi is a seasonal sake released in autumn. Brewed using newly harvested rice from the previous fall, Hiyaoroshi is pasteurized only once before being cellared in the spring. The sake is stored over the summer in special cooling units (with below freezing temperatures) to allow it to mature and develop its characteristic mellow flavors and unique crispness. Unlike with most sake, Hiyaoroshi is not pasteurized a second time before bottling and as a result, this sake is more aromatic and has a bolder flavor profile, yet it maintains a smooth, round finish and a true Nama character.
Check out some pictures from the event here and if you're in Hong Kong on October 22nd, make sure to join part 2 of the tasting.