| Brand | Harada |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Harada Junmai 80 is a distinctive sake from Hatsumomidi Brewery, known for its robust and full-bodied flavor profile. Unlike many premium sakes, Harada Junmai 80 is made with rice polished to only 80%, retaining more of the rice's original character and nutrients. This results in a rich, earthy taste with a slightly higher acidity and a pronounced umami presence. Its unique brewing process highlights the natural qualities of the rice and the pure water from Yamaguchi Prefecture, making it a versatile sake that pairs well with a variety of foods.
Rice: Yamadanishiki | Polishing Ratio: 80%
Harada Junmai 80 sake offers a robust and earthy tasting experience, marked by a rich umami presence and balanced acidity. On the nose, it presents subtle aromas of steamed rice, nuts, and a hint of earthiness. The palate is full-bodied with flavors of roasted nuts, mushrooms, and a touch of sweetness, leading to a clean, slightly dry finish.
This versatile sake pairs wonderfully with rich and savory dishes such as grilled meats, mushrooms, and hearty stews, enhancing their umami characteristics. It is best heated to around 40–50°C (104–122°F) or served slightly chilled.
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.
