{"product_id":"4920-kakurei-kakishibu-iro-hiyaoroshi-r7by-720ml","title":"[4920] Kakurei Kakishibu-iro Hiyaoroshi 鶴齢 柿渋色 ひやおろし 山田錦 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003e\u003cstrong\u003eAoki Shuzo’s “Fūmi Zekka” Series: Kakishibu-iro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAoki Shuzo’s “Fūmi Zekka” Series has chosen Kakishibu-iro (persimmon tannin color) for the color of their autumn \"Hiyaoroshi\". That makes so much sense—it is the perfect color for Hiyaoroshi.\u003c\/p\u003e\n\u003cp\u003e\"Hiyaoroshi\" is a special type of sake that is released only in autumn.\u003cbr\u003eIt is brewed in winter, aged over the summer, and bottled without a second pasteurization to preserve its fresh yet mellow flavor.\u003c\/p\u003e\n\u003cp\u003eAs usual, this “Fūmi Zekka” Series does not list the detailed specifications of the sake. However, it clearly states that Yamada Nishiki rice is used and that it is a \"Hiyaoroshi\" from the R7BY (2025). Every year, Kakurei's Hiyaoroshi is a highly popular product with a great reputation. This year is no exception—it does not disappoint. The flavor is precise and clear, flawless yet not too formal, and it tastes almost perfect.\u003c\/p\u003e\n\u003cp\u003eAnd yet, behind this brilliant and flawless flavor, we can sense something quaint and bittersweet hidden away. It gives shadow and light to the taste. But we feel like this isn't something they can just create on purpose. It’s something that naturally seeps through.\u003c\/p\u003e\n\u003cp\u003eThis masterpiece encapsulates Japan itself: the hours and craft exacted by the artisan, the aesthetic grace of appreciation for seasonal offerings, the fever of the festival, and the quiet aftermath that follows.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/10\/15\/kakishibu-iro-wabi-sabi\/\" title=\"鶴齢 ひやおろし 青木酒造 Kakurei Hiyaoroshi\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_kakishibuiro_banner_01_1200x1800_b1aebdd5-db32-4a6f-87e1-1f09c3dd65a1.jpg?v=1791974574\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eKakishibu-iro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Kakishibu-iro\" (persimmon tannin color) refers to an ash-toned yellowish-red to deep reddish-brown derived from \"kakishibu,\" a natural extract made by pressing, fermenting, and aging unripe astringent persimmons. It is a calm, warm brownish hue created through the oxidation and fermentation of the large amount of tannin (kaki-tannin) contained in the juice of astringent persimmons. Applying kakishibu provides waterproof, antiseptic, insect-repellent, and antibacterial effects thanks to its natural tannins. Consequently, it has long been highly valued as a practical coating to enhance the durability of building materials and everyday household utensils.\u003c\/p\u003e\n\u003cp\u003eKakishibu-iro carries various historical stories and different meanings depending on the era. During the Heian period, it was used for the workwear and travel clothes of low-ranking samurai, commoners, and Buddhist monks, making it a color that symbolized a humble social status. From the Kamakura period through the Nanboku-cho period, it became a symbol of rebellion and resistance, as warriors and commoners who rose up against the ruling powers of the time (such as estate lords and the shogunate) fought wearing kakishibu-colored garments. Later, in the Edo period, it evolved into the signature color of the Ichikawa Danjuro family (Naritaya), a prestigious lineage of Kabuki actors.\u003c\/p\u003e\n\u003cp\u003eWhile the color has held these diverse meanings, the words \"kakishibu\" and \"shibu\" (astringency) eventually sublimated beyond the mere bitterness of the fruit into expressions that describe \"a sophisticated calmness refined with age\" or \"an inner depth acquired through experiencing hardships\" (such as tsu-gonomi [connoisseur's taste], shibumi [refined astringency], and shibui [tastefully understated]). By choosing not to use brilliant, flashy colors and instead deepening in richness over time, kakishibu-iro can truly be called a color that embodies the Japanese spirit of \"Wabi-Sabi.\"\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Yamada-Nishiki 100 Years”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice well known as the finest ingredient for making ginjo-shu was born in 1923 by crossing Yamada-ho as the mother and Tankan-Wataribune as the father, and it was named “Yamada-Nishiki.” Since Yamada-Nishiki was officially registered as the recommended variety in 1936, this king of sake rice has kept its position for more than 80 years.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it prone to falling over in the wind. It takes time to mature and is vulnerable to diseases and pests, so it is difficult to cultivate. However, for sake producers, it is easy to handle and considered the ideal rice. It is well-suited for high polishing rates, meaning it is perfect for making Ginjo type. Since the appearance of Yamada-Nishiki, sake brewed with this rice has come to dominate the top ranks in the National New Sake Appraisal. In the mid-80s (the late Showa period), among sake brewers, a phrase called “YK35” became popular, meaning that using Yamada-Nishiki (Y) as the sake rice, Kyokai No. 9 yeast, also known as Kumamoto yeast (K), and polishing the rice to 35% or less would result in excellent appraisal scores.\u003c\/p\u003e\n\u003cp\u003eBecause of this, competition for high quality intensified especially at the top tier, leading to the creation of many renowned sake brands. Aoki Shuzo is a brewery in Niigata, and while they are naturally the best when brewing with Koshi-Tanrei rice, their highest-grade brand is made using Yamada-Nishiki from the Hyogo Special A district.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/05\/22\/yamada-nishiki-the-great\/\" title=\"Kakurei Yamada Nishiki 鶴齢 山田錦\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about Yamada Nishiki at the News Archive\u003c\/a\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67569237950692,"sku":"T04150006FBC00HO","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4920_kakurei_Hiyaoroshi_01_1200x1200_616969c2-030a-4d39-b01a-b3bed9ee4053.jpg?v=1791975537","url":"https:\/\/vinetsakenature.com\/products\/4920-kakurei-kakishibu-iro-hiyaoroshi-r7by-720ml","provider":"Vin et Saké Nature","version":"1.0","type":"link"}