皆さま、こんにちは。 「sumikawa」アルコール担当です。
朝夕の風にほんのりと秋の気配が混ざり始め、季節の移ろいを感じる頃となりました。 今月も私から皆さまの晩酌に寄り添う特別な一杯についてお話しさせていただきます。
本日取り上げるのは、これからの季節に日本酒ファンが最も心待ちにしている秋の風物詩——「ひやおろし（秋あがり）」です。
1. 「ひやおろし」とは何か：ひと夏を越えて深まる熟成 冬から春先にかけて搾られた新酒は、一度火入れ（加熱殺菌）を行い、暑い夏の間、蔵の中でひんやりと静かに眠りにつきます。
そして秋風が吹き始める頃、周囲の気温とお酒の温度が同じ「冷や（ひや）」になった状態で、二度目の火入れをせずに出荷されるお酒。これが「ひやおろし」と呼ばれる所以です。
新酒の頃にあった若々しさや荒々しさが落ち着き、ひと夏を越えることで、お米のまろやかな旨みと深みがじんわりと引き出された、まさに「円熟の味わい」がお愉しみいただけます。
2. 秋の味覚を引き立てる、落ち着いた旨み ひやおろしの真骨頂は、秋の豊かな食卓との調和にあります。
- 脂の乗った秋刀魚や戻り鰹の塩焼き
- 芳醇な香りをまとうきのこ料理
- 滋味深い根菜の煮物
冷酒でキリリと引き締まった旨みを味わうのも格別ですが、少し室温に戻して「冷や（常温）」で召し上がっていただくと、熟成によって育まれたふくよかな香りとコクがより一層引き立ちます。
3. 特約店だからこそ届く、秋の限定仕込み 当店でも、特約店限定の銘柄をはじめ、酒蔵さまが丹精込めて熟成させたこだわりの「ひやおろし」が順次入荷を予定しております。日本海酒造さんのお酒
一本ごとに異なる熟成のグラデーション、蔵ごとの個性をぜひ店頭で見つけ、季節の深まりとともにゆっくりと味わってみてください。
日暮れの早まりとともに、静かにグラスを傾ける秋の夜長。心までほどけるような豊かな一杯を、今宵の食卓にいかがでしょうか。
さて、次回はギフト担当にバトンを繋ぎます。 季節の節目に大切な方へ届ける、秋の心遣いやご挨拶の選び方についてお届けいたします。どうぞお楽しみに。
皆さまの今夜の晩酌が、穏やかで心地よいものになりますように。
Hello, everyone. This is “Sumikawa,” your alcohol specialist.
A faint hint of autumn has begun to mingle with the morning and evening breezes, and it’s that time of year when we can really feel the seasons changing. This month, I’d like to share with you another special drink to accompany your evening drinks.
Today, I’ll be discussing “Hiyaoroshi (Akiagari),” a quintessential autumn tradition that sake enthusiasts look forward to most as the season approaches.
1. What Is “Hiyaoroshi”?: Maturation That Deepens After a Summer New sake, pressed from winter through early spring, undergoes a single pasteurization (heat sterilization) and then rests quietly in the cool confines of the brewery throughout the hot summer.
Then, when the autumn winds begin to blow, the sake is shipped without undergoing a second pasteurization, at a temperature (“hiyashi”) that matches the ambient air. This is why it is called “Hiyaoroshi.”
The youthful vigor and rough edges present in the new sake have settled, and after spending a summer, the mellow umami and depth of the rice are gently brought out, allowing you to enjoy a truly “mature flavor.”
2. A Subtle Umami That Complements Autumn’s Flavors: The true essence of Hiyaoroshi lies in its harmony with the bountiful autumn table.
Salt-grilled, fatty Pacific saury or returning bonito
Mushroom dishes with a rich, fragrant aroma
Simmered root vegetables with deep, savory flavor
While savoring the crisp, refined umami of chilled sake is exceptional, allowing it to warm slightly to room temperature before drinking—known as “hiyazake” (served at room temperature)—further enhances the full-bodied aroma and richness cultivated through aging.
3. Limited-Edition Autumn Batches Available Exclusively at Authorized Dealers We are also expecting a steady arrival of “Hiyaoroshi” sakes—including brands exclusive to authorized dealers—that have been meticulously aged by the breweries with great care. Sakes from Nihonkai Shuzo
Please come to our store to discover the unique gradations of aging in each bottle and the distinct character of each brewery, and savor them slowly as the season deepens.
As dusk falls earlier, enjoy the long autumn nights while quietly sipping from your glass. Why not add a rich, soothing drink to your dinner table tonight—one that melts away your worries?
Now, I’ll pass the baton to our gift specialist. In the next post, we’ll share tips on selecting thoughtful autumn gifts and greetings to send to your loved ones as the seasons change. Please look forward to it.
May your evening drink tonight be peaceful and pleasant.