| 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. Kongoshin, which means “A firm and stable mind”, is expressed in this sake through a very luxurious aroma making for a true ultra-premium sake. Yamada-Nishiki, the top quality rice for sake making, is polished down to an astonishing 35% remaining. It truly becomes Kongoshin after 2 years of careful and attentive maturing. Extremely rare, the Black Kongoshin is crafted during Niigata's icy winters, while the Blue Kongoshin is bottled amidst its lush, vibrant summers.
Rice: Yamadanishiki, Koshitanrei, Gohyakumangoku | Polishing Ratio: 35%
Delicate and refined, with floral notes, hints of ripe fruits like pear and apple, and a subtle rice undertone. The palate has a smooth and velvety texture, showcasing a well-balanced combination of sweetness and acidity. Flavors of melon, peach, and a touch of honey are prominent. The finish is clean and lingering, with a gentle sweetness that fades into a refreshing aftertaste.
Hakkaisan Kongoshin is a versatile sake that pairs well with various dishes, particularly those with delicate flavors and textures. Enjoy it with your favorite Japanese cuisine or light, flavorful dishes for a delightful 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.
