Starting Wednesday, September 18, an event called “Hiyaoroshi and Autumn Delicacies,” bringing together 147 varieties of sake from breweries all across Japan, is being held on the 1st floor of Hanshin Nishinomiya.
So, naturally,
I went to check it out as fast as possible, so let me show you around.
Boom!
A total of 147 types of “hiyaoroshi” from all over Japan have gathered at Hanshin Nishinomiya. The event is running from Wednesday, September 18 to Tuesday, October 1!
I’m guessing this might be the biggest hiyaoroshi selection in Japan. By the way, last year there were 132 kinds, so they’ve broken their own record. Guinness next?
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Let me show you what they’re selling
Now, let’s take a look at what’s on sale, plus I’ll share the ones I actually tried and liked.
Akita dog hiyaoroshi. So cute.
This one’s cute too! It’s “Junmai Risu no Shukakusai.”
Buying one just for the label is totally valid.
A beautiful woman in kimono, yet the name is “Oni Otome.”
Oh. This is…
“Sake aged in the snow.” Now that’s very hiyaoroshi-like. But actually, what is “hiyaoroshi” in the first place?
Hiyaoroshi is sake that is pressed in spring, stored until the end of summer, and then shipped.
It has long been loved as a seasonal symbol of autumn, and its appeal is said to be its mellow flavor from just the right amount of aging.
Still, since they really do have hiyaoroshi from all over Japan, there are quite a few unusual ones.
This tiger! You could save it as celebratory sake for “that” moment, or drink it in advance as a pre-celebration. It’s a “wish-making hiyaoroshi” that feels like a guaranteed championship. After all, it’s being sold at Hanshin Nishinomiya.
Kasumitsuru. Sake from Kasumi, the crab town. Apparently, because of the local area, it goes really well with crab dishes. They do say Japanese sake is made to pair with the foods of its region.
I wonder if Hiroshima’s hiyaoroshi “Suishin” goes well with Hiroshima-style okonomiyaki?
They’re selling snacks that go well with sake too
There’s also a snack corner right next to it. I found a few items that caught my eye!
Walnuts and chirimen dried baby sardines together? Isn’t that unusual? Looks like it would have a great crunch.
Kazuchii and Hotachii seem popular. That’s herring roe cheese and scallop cheese.
Almonds and small fish are a classic too.
They’re even holding tasting events?!
Oh. What’s this corner?
There was a section for Kobe’s “Fukuju.” In addition to hiyaoroshi, they had plenty of regular Fukuju sake too. Personally, I really like this one.
And from Friday, September 20 to Sunday, September 22, for three days, there will also be tasting sales of Fukuju!
There will also be tasting sales for Tatsuriki, which has an overwhelming number of products in the “hiyaoroshi” lineup, for three days from Friday, September 27 to Sunday, September 29!
Shachomi tried three kinds and will recommend one
So, since I went all the way there today,
I bought three bottles, so let’s compare them.
Ah, I spilled some.
Tasting time!
Among these three, the one I personally thought was reeeeeally good was…
This one!
It’s “Gokeiji” from Ibaraki Prefecture! What surprised me was that even though I personally like dry sake, this was an amazingly sweet sake. It made me wonder, “Wait, do I actually like sweet sake?” The aroma was on a completely different level.
Actually, this was one of the items recommended by Iwasaki-san, the person in charge of the sales floor. No wonder it was a sure thing.
