| Brand | Hakkaisan |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 19.0% |
Product details
Hakkaisan makes delicious premium sakes imported from Niigata, Japan. Experience the clean, balanced, and exceptionally well-crafted taste that has made Hakkaisan famous. This freshly made untreated sake can be enjoyed in the winter season from October through March. Its firm and stable flavor highlights the balance between taste and aroma.
This sake is released annually in mid-winter, bottled directly from the press. Its bold, robust character stands out, marking a distinct shift from Hakkaisan’s usual style.
Rice: Yamadanishiki (koji), Gohyakumangoku | Polishing Ratio: 60%
The nose is elegant and subtle, with hints of white flowers, fresh fruits such as apple and pear, and a touch of rice. It is smooth and clean on the palate. The sake balances the gentle sweetness of the rice with a crisp acidity, creating a harmonious and refreshing taste. A slight hint of umami adds depth and complexity to the flavor. The finish is clean and slightly dry, leaving a lingering impression of its delicate flavors.
Hakkaisan "Echigo de Soro" Sake pairs exceptionally well with various dishes, especially sushi, sashimi, and grilled fish. Cheese, light appetizers, and vegetarian dishes are excellent choices to offer balanced and enjoyable complements.
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.
