What distinguishes Hiya Oroshi from other sake types?

Hiya Oroshi is distinctively characterized by its unique production method, specifically being pasteurized only once. This method contributes to its fresh and vibrant flavor profile, setting it apart from other sake types that may undergo multiple pasteurization processes.

Additionally, Hiya Oroshi is generally released in the fall, which ties into its seasonal appeal and consumption. This timing is crucial for sake enthusiasts who appreciate the fresh flavors that come from a single pasteurization process and the seasonal aspect of sake consumption.

The other options present characteristics that don't accurately define Hiya Oroshi. For instance, the statement regarding double pasteurization applies to a different category of sake, while the mention of added alcohol and exclusive production by large producers does not align with the traditional essence of Hiya Oroshi. Thus, focusing on its single pasteurization and typical timing of release encapsulates what makes Hiya Oroshi noteworthy in the world of sake.