Walter says: Last time we presented a summer sake – even if we were a bit late due to the pandemic. This time we’re pouring two seasonal sake. Some basics: there are three, sometimes four different seasonal sake, and the last one in the year’s cycle, for autumn, is Hiyaoroshi. It undergoes just one quick pasteurisation after the brewing in spring, allowing for an expressive liveliness. At the same time it’s also left to mature until fall, making it more gentle and fuller in taste – both in combination pairs well with autumnal cooking and mood.