| Brand | Harada |
| Region | Yamaguchi, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 17% |
Product details
"Gengetsu," translating to "Half-moon," embodies the serene beauty of its coastal origin, echoing the calm of its inland ocean. This Muroka Genshu sake is unfiltered and undiluted, preserving its bold, unaltered character. Crafted by a predominantly female brewing team, it features local Seito no Shizuku rice and pristine spring water transported from an hour away. The sake is made using the traditional “funa-shibori” method, a gentle pressing technique that highlights its vibrant freshness and depth. Brewed with Yamada Nishiki (Koji) and Seito no Shizuku (Kake) rice polished to 55% and enhanced by K1801 yeast, "Gengetsu" delivers a rich, full-bodied profile that celebrates both craftsmanship and tradition.
Rice: Yamada Nishiki (Koji) & Seito no Shizuku (Kake) | Polishing Ratio: 55%
Aromas of fresh green apple and bright, crisp fruits lead to smooth flavors of honeyed red apple, enriched with layers of umami. The finish is clean, crisp, and delicately fruity.
Pairs beautifully with the bold, aromatic spices of Thai and Indian curries, enhancing their vibrant flavors.
Harada sake is a well-regarded sake brand produced by Hatsumomidi Brewery, located in the Yamaguchi Prefecture of Japan. Hatsumomidi hopes to deliver sake that goes beyond seasonality and evokes every subtle shift in Japan's climate through all 72 of the micro-seasons of ancient tradition, which themselves have influenced the development of Japan's sake brewing culture. Hatsumomidi is committed to contributing to the local community and preserving its history while focusing on innovation. They value their connections with customers and neighbors and plan to continue creating sake for each season and improving their skills.
Harada sake undergoes a meticulous production process involving rice polishing, washing, soaking, steaming, and inoculating with koji mold to break down starches. A yeast starter is prepared and combined with additional rice, koji, and water in stages for main fermentation, lasting 20–30 days at low temperatures. The fermented mash is pressed, filtered, and pasteurized before aging to develop complex flavors. This careful attention to detail at each step ensures Harada's sake's high quality and unique character.
