| Brand | Hakkaisan |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| 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. Using traditional nigori sake brewing methods combined with modern techniques for secondary fermentation to produce natural carbonation. This Hakkaisan Spakling Nigori sake is lightly sweet, yet crisp and refreshing with a bright acidity. Enjoy it as an aperitif, with desserts, or even with spicy food. Serve well-chilled. The transparent glass bottle displays the sake and fine rice particles suspended within, giving it a simple yet elegant design.
Rice: Koshiibuki, Gohyakumangoku (koji) | Polishing Ratio: 60%
The texture is smooth, with sweet rice aromas and subtle fruity notes. The fine bubbles enhance the refreshing and layered taste.
It is recommended to drink it chilled at 5-10°C to fully enjoy the refreshing bubbles and rich aromas. Gently shake the bottle to evenly distribute the rice particles and bubbles, then pour into a glass to savor.
It pairs well with appetizers, light Japanese cuisine, desserts, and fruit platters. It can also be enjoyed as a celebratory drink, shared with friends and family.
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.
