| Brand | Hakkaisan |
| Region | Niigata, Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.5% |
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. The brewers hone their skills by continuing to craft the highest quality sake, year after year.
This sake offers a smooth texture and mellow taste with a refreshing, well-balanced profile. Enjoy it either chilled or warm. When gently heated, the delicate aromas of koji rice are heightened, and the body becomes rich and full. When served chilled, its dry and crisp qualities take center stage for a refreshing experience.
Rice: Gohyakumangoku & Todorokiwase | Polishing Ratio: 55%
The tasting notes reveal a clean, soft profile with a smooth, rounded texture on the palate. Its medium-dry body concludes with a crisp and refreshing finish.
This sake pairs beautifully with charcoal-grilled dishes like yakitori chicken, enhancing the subtle umami on the palate. It also complements poached salmon or tuna salad, thanks to its bright, clean finish.
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.
