積善 純米吟醸 コスモス ひやおろし 720ml 箱無

いよいよ、日本酒ファンが待ち焦がれたこの時期となりました。
そうです！旨みが乗った【ひやおろし】が限定出荷です。

長野県内で唯一、「花酵母」を使用することのできる西飯田酒造店が醸す今回のひやおろしは【積善 純米吟醸 コスモス】です。

この【積善 純米吟醸 コスモス ひやおろし】は、味わいの骨格を成すといっても過言ではない積善らしい綺麗な酸を、時間という熟成を経ることで新酒には決して出せない豊かで深いうま味とコクが与えられています。

口腔に含むとまろやかなうま味と共に、舌に残るうま味の残像を綺麗に喉元まで流れ落ちる、キレが良くやや辛めの日本酒だと感じました。
そして吟醸香はくどくなく、どこか洋梨の様なニュアンスも感じられます。

また面白いのが器によって非常に個性が変わるということ。
まず一般的な陶器の器では香りも程よく口腔に含むと辛味を十分に愉しめ、ガラス製の器だと兎に角滑らかに様変わり。トロンとした印象も感じつつも骨格の酸も愉しめる。
そして錫の器では香りの印象は一変、さらに酒質を綺麗に磨き渋みや苦味といった非常に見つけづらい味わいまで愉しめます。

タレ、塩、餡ものなどの味付けや、中華、洋食、そして和食。
その日のお料理に合わせて器を変えていただくのもこの【積善 純米吟醸 コスモス ひやおろし】の愉しみ方かと思います。

【ひやおろし】を知らない方に簡単に説明すると、古来より酒造りの時期は秋に収穫した酒米をお酒にするため冬に寒仕込みをします。
そして春先に出来上がったのが【新酒】です。
ひやおろしはこの新酒にはまだ備わっていない特別な「時間」という魔法を与えます。
まず新酒に火入れをして夏を超え静かに秋まで熟成。
そうする事で鋭い若々しさが和らぎ、うま味は新酒には出せない深みとコクを増していきます。
この日本酒を出荷時に再度2度目の火入れをせずに、【冷や】のまま秋に出荷する（卸す）のが【ひやおろし】です。

甘辛の目安
甘１・２・３・④・５辛
（○印の位置です）

酒米：山恵錦
精米歩合：59%
酵母：コスモス
日本酒度：
酸度：
アミノ酸度：非公開
アルコール度：16.0％
おすすめの飲み方：◎冷○常温

Sekizen Junmai Ginjo Cosmos Hiyaoroshi
One Sake. Three Vessels. Three Expressions.
The season sake lovers have been waiting for has finally arrived.

Autumn brings the limited release of Hiyaoroshi—sake whose youthful freshness has been transformed by months of quiet maturation into deeper, richer umami.
This year's seasonal release from Nishiida Shuzoten, the only brewery in Nagano Prefecture able to brew with its distinctive flower-derived yeasts, is Sekizen Junmai Ginjo Cosmos Hiyaoroshi.

At the heart of Sekizen lies its beautifully clean acidity—an essential part of the sake's structure and identity.
But here, time changes everything.

Months of maturation soften its youthful edges and add layers of richness, depth and umami that freshly brewed sake simply cannot possess.

On the palate, mellow umami spreads gently across the mouth. A lingering impression of savoriness remains on the tongue, while the sake's clean acidity carries everything gracefully toward a crisp, slightly dry finish.

The ginjo bouquet is elegant rather than assertive, revealing a delicate nuance reminiscent of ripe pear.
One Sake. Three Remarkably Different Experiences.

Perhaps the most fascinating quality of this Hiyaoroshi is how dramatically its personality changes depending on the vessel from which it is enjoyed.

Ceramic brings a beautifully balanced aroma and allows the sake's slightly dry character to show itself clearly on the palate.

Switch to glass, and the transformation is striking. The texture becomes exceptionally smooth—almost silky and gently viscous—while the elegant acidity that forms the backbone of the sake remains beautifully defined.
Then comes tin.

Here, the aromatic impression changes dramatically. The sake seems even more polished and precise, allowing remarkably subtle elements—including delicate astringency and bitterness that might otherwise remain hidden—to emerge.
Same sake. Different vessel. Entirely different expression.
That versatility extends to the dining table.

Sweet or savory sauces, simply salted dishes, thickened ankake-style preparations; Chinese, Western or traditional Japanese cuisine—Sekizen Cosmos Hiyaoroshi adapts beautifully to a remarkably broad range of flavors.

Rather than choosing only the sake to match tonight's dinner, try choosing the vessel as well.
It may reveal a side of this sake you never knew was there.
What Is Hiyaoroshi?
Traditional sake brewing follows the rhythm of the Japanese seasons.
Rice harvested in autumn is brewed during the cold winter months, and by early spring the year's fresh shinshu, or new sake, is born.

Hiyaoroshi gives this young sake one special ingredient it does not yet possess:
Time.
After a single pasteurization in spring, the sake is allowed to rest quietly through the heat of summer and mature into autumn.

Its youthful sharpness gradually softens.
Its flavors become more integrated.
And its umami develops a depth and richness impossible to find in freshly brewed sake.

When autumn finally arrives, the matured sake is released without undergoing the customary second pasteurization before shipment.
This is Hiyaoroshi.

Brewed in winter. Matured through summer. Perfected by autumn.

Sweetness/Dryness Indicator
Sweet １・２・３・④・５ Dry (The circled number indicates the level of sweetness or dryness)