Since the olden days, Hiyaoroshi is the signature style of sake released in the autumn: during the spring, the fresh sake is first pasteurized and then stored in the tanks to avoid spoilage during the hot summers. Then as the summer passes and the weather becomes cooler in the fall, the sake becomes naturally chilled (hiya). It is then taken out of the tanks (oroshi) and bottled without a second pasteurization to give it a richer flavor profile.
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