Brand | Harada |
Region | Japan |
Spirits Type | Sake |
Spirits Style | |
ABV | 17% |
Product details
Discover the refined elegance of Harada Muroka Nama Junmai Daiginjo, a sake that epitomizes balance and sophistication. Crafted with Yamaguchi-grown Yamadanishiki rice polished to 50%, this unfiltered, unpasteurized sake offers an exquisite experience. Its delicate ginjo aroma hints at fruity notes, while the smooth, gentle texture reveals a vibrant medley of flavors. The rice's natural umami shines through with a refreshing clarity, enhancing the enjoyment of any dish it accompanies.
At 16% ABV, this sake delivers a rich, full-bodied depth unique to muroka nama genshu. Its pure, unfiltered essence accentuates the harmony between the fruity brightness and the bold, umami-driven core. Whether paired with fine cuisine or enjoyed on its own, Harada Muroka Nama Junmai Daiginjo is a celebration of flavor, craftsmanship, and the artistry of Yamaguchi sake brewing.
Rice: Yamaguchi-grown Yamadanishiki | Polishing Ratio: 50%
A refined and pleasant ginjo aroma, with a delicate and gentle mouthfeel. This Junmai Daiginjo offers a fruity flavor complemented by the full umami of rice, delivering a refreshing clarity free of impurities. Its crisp taste enhances the umami of dishes, making it a perfect accompaniment to meals. As an unfiltered, unpasteurized sake (muroka nama genshu), it provides a rich and robust depth that is truly satisfying.
Pair this refined sake with light appetizers, fresh sushi, or delicate sashimi to enhance its fruity notes and crisp umami.
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.