What is the Difference Between “Akiagari” and “Hiyaoroshi”?

I love hiyaoroshi, but is akiagari a different type?

We received such a question!

Let’s answer it right away.

Akiagari doesn’t have a strict definition and is simply named for sake that is delicious to drink in the autumn (or that is intended to be enjoyed in the autumn).

Hiyaoroshi, on the other hand, is a type of akiagari but has specific production guidelines. According to traditional definitions, the criteria for hiyaoroshi are as follows:

1. It must be “namazume,” meaning it undergoes heat pasteurization only once before storage after pressing.
2. It must be stored in tanks.
3. It must be undiluted genshu, meaning no water is added after pressing.
4. It must be made in the previous brewing season, stored through the summer, and released in the autumn (without being stored for more than two seasons).

Recently, bottle storage has become more common instead of tank storage, which has caused some of the traditional definitions to become less strict.

Please use this information as a reference.