| Brand | Hakkaisan |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 17% |
Product details
Hakkaisan makes delicious premium sakes imported from Niigata, Japan. Get to know the clean, balanced, and exceptionally well-crafted taste that has made Hakkaisan famous. They produce premium sake that strives to be of the highest quality. This is achieved by using our brewer’s skill, knowledge, passion, commitment to quality, and state-of-the-art technology. Sake created at this level not only enhances the taste of Japanese food but will also pair beautifully with the cuisines of the world.
Rice: Yamadanishiki | Polishing Ratio: 45%
Rich and smooth, with deep layers. The body is rounded, with a smooth texture. Complex and aromatic include fruity, floral, and cereal aromas. Rich, moderate sweetness, balanced acidity, with a lingering aftertaste.
Hakkaisan Kouwagura Junmai Daiginjo has a rich and smooth palate, suitable for pairing with various Japanese cuisine, seafood, grilled meat, and hard cheese, enhancing the dining experience.
Three main points make up Hakkaisan Sake Brewery’s philosophy. One is to use high-quality materials: water and rice. Hakkaisan uses “Spring water from Raiden” (the spring water from the foot of Mt. Hakkai) for all brands of Hakkaisan. Rice brands Goyakumangoku and Yamadanishiki, which are believed to be the most suitable rice for making sake, are used for making Hakkaisan. Hakkaisan produces well-balanced, high-quality sake. The definition of highest quality sake is, Hakkaisan believes, a sake that has a full body but is clear and smooth and does not interfere with or disturb the taste of food.
Sake rice is polished down to isolate just the starch in each grain. The rice is then washed and soaked to begin steaming at about 100 °C (212 °F) for about an hour. Steamed rice is then sprinkled with koji for 48 hours. Over 2 weeks, a yeast starter, or “Shubo” is then made using rice, koji rice, water, yeast, and lactic acid. The yeast starter is combined in the main brewing tank with 3 additions of water, rice, and koji rice to prepare the main mash, or "Moromi." After about 30 days of brewing, the sake is ready to be pressed, which separates the fresh sake from the unfermented rice solids known as "Kasu." Next, the sake is heated and then stored underground for a few months to mellow and smooth the flavor.
