夜明け前 純米吟醸 生一本 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になりました！
そうです、「ひやおろし」です。
そして夜明け前の大定番といえば【生一本（きいっぽん）】ですが、その【ひやおろし】が限定出荷です。

【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。

生一本らしいフルーツにも似た上品で豊かな吟醸香に、さらに秋の味覚にとてもよく合うくらいに旨みの厚みが増した「生一本・ひやおろし」は、きのこ料理や秋刀魚の塩焼き、銀杏の塩焼きなどと合わせると盃が止まらなくなります。

〜夜明け前・誕生秘話〜

明治維新（1864年）の前夜に初代小野庄左衛門正常によって創業した【小野酒造店】（創業時は千歳屋）。
そして幕末の動乱期から明治維新前後の物語を自身の父親をモデルとして描いた【夜明け前】の著者でもある小説家・島崎藤村。
小野家と島崎家は深い交流があったことから小野酒造店五代目が島崎藤村生誕100年に際し、島崎藤村の嫡子・島崎楠雄氏より特別の許可をいただき命名した【夜明け前】
これが小野酒造店の、いや後の長野県を代表する銘酒【夜明け前】になります。
この時最初にこの名を冠したのが【生一本】です。

甘辛の目安
甘１・２・③・４・５辛
（○印の位置です）

酒米：山田錦（兵庫県産特等米）
精米歩合：55%
酵母：
日本酒度：
酸度：
アミノ酸度：非公開
アルコール度：15.0％
おすすめの飲み方：冷酒のみで

Yoakemae Kiippon Hiyaoroshi

The Autumn Expression of a Nagano Classic
At last, the season sake lovers have been waiting for has arrived.
It is time for Hiyaoroshi.

Among the many sake crafted by Ono Shuzoten, Yoakemae Kiippon has long been one of its signature labels. And each autumn, this beloved sake returns in a special, limited seasonal expression: Kiippon Hiyaoroshi.

But what exactly is Hiyaoroshi?

Traditionally, sake brewing begins during the cold winter months using rice harvested in autumn. By early spring, the freshly brewed sake—shinshu, or “new sake”—is ready.

While new sake has a wonderfully youthful freshness, Hiyaoroshi is given something it does not yet possess:

time.

After being pasteurized once in spring, the sake is allowed to rest quietly through the heat of summer. As the months pass, its youthful edges soften, the flavors become more integrated, and its umami gradually develops greater depth and richness.

Then autumn arrives.

Rather than undergoing the customary second pasteurization before shipment, the matured sake is released as it is.

This is Hiyaoroshi—a sake born in winter, matured through summer, and finally released when autumn returns.

Kiippon, with the Depth of Autumn

Kiippon is known for its elegant, generous ginjo bouquet, with delicate aromas reminiscent of fresh fruit.

In its Hiyaoroshi expression, that familiar elegance remains—but months of maturation bring another dimension.

The umami becomes rounder and deeper, giving the sake enough richness to accompany the fuller flavors of autumn while preserving the refinement that defines Kiippon.
Pair it with sautéed or grilled mushrooms, salt-grilled sanma (Pacific saury), or roasted ginkgo nuts with a touch of salt.
Before long, you may find yourself reaching for the sake cup again…and again.

Autumn, captured in a glass.

The Story Behind the Name “Yoakemae”

The story of Yoakemae reaches back to the final years of Japan's Edo period.
Ono Shuzoten was founded in 1864 by its first-generation proprietor, Shozaemon Ono Masanao, originally under the name Chitoseya.

The Ono family shared close ties with the family of renowned Japanese novelist Toson Shimazaki, whose celebrated novel Yoakemae (Before the Dawn) portrays the turbulent transition from the closing years of the Edo period into the Meiji era, with a character modeled on his own father.

A century after Shimazaki's birth, the fifth-generation head of Ono Shuzoten received special permission from the novelist's son, Kusuo Shimazaki, to give the brewery's sake the name of his father's masterpiece:

Yoakemae — “Before the Dawn.”

That name would eventually become synonymous with one of Nagano's celebrated sake labels.
And the very first sake to carry it was—

Kiippon.

So when you raise a glass of Kiippon Hiyaoroshi, you are tasting more than a seasonal sake.
You are tasting the autumn expression of the sake with which the story of Yoakemae began.

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