Houou Biden Hiyaoroshi Gohyakumangoku Junmai Ginjo

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Tasting Notes

After a single pasteurization and a summer of cool maturation, this autumn release opens with a calm, bright aroma and a clean, precise palate. Gohyakumangoku rice from Nanto, Toyama, lends a light, streamlined structure, while gentle maturity rounds the texture without sacrificing Houou Biden’s characteristic clarity. The finish is crisp and refreshing, making the sake equally rewarding chilled or gently warmed. It pairs especially well with grilled white fish, salt-grilled chicken, mushroom dishes, roasted seasonal vegetables, and lightly seasoned hot pot.

Specifications

Region: Tochigi Prefecture, Japan
Class: Junmai Ginjo
Style: Hiyaoroshi (Single-Pasteurized Autumn Release)
Rice: 100% Gohyakumangoku from Nanto, Toyama Prefecture
Rice Polishing Ratio: 55%
ABV: 16%
Serving Temperature: Chilled to Lukewarm
Size: 720ml
Storage: Keep Refrigerated

Overview

Hiyaoroshi is brewed in winter, pasteurized once, and matured through summer in cool storage. As autumn arrives, it is bottled without the customary second pasteurization, preserving a vivid expression of its gently developed flavor. Kobayashi Shuzo’s Gohyakumangoku edition is made entirely with rice from Nanto, Toyama, and polished to 55%, emphasizing the variety’s clean, sharp character while adding the rounded depth of seasonal maturation. It is a graceful expression of Japan’s autumn sake tradition, with enough clarity for chilled service and enough maturity to open beautifully when gently warmed.

About the Brewery

Kobayashi Shuzo Co., Ltd.

小林酒造株式会社

Founded in 1872 in former Mita village, Kobayashi Shuzo produces Hououbiden with Nikko mountain groundwater.

Founded

1872

Location

Oyama, Tochigi, Japan

Brewing philosophy

Translate the area's climate, history and sensibility into a unique value through high-quality ginjo brewing.

SAKEZEN

Brewery Signature

• Nikko groundwater
• ginjo
• Mita landscape

Aromatic and silky, with ripe fruit and a clear finish.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.