| Brand | Hitakami Nakadori |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Hitakami Nakadori Junmai Daiginjo Sake is aged entirely undiluted in the bottle, this sake exclusively uses the Nakadori (middle) portion of the pressing process, renowned for its superior taste, delicacy, and elegance. The Yamada Nishiki rice used is Toku-A grade, the highest quality from Hyogo's Toujo District. With an annual production of just 2000 bottles, this sake is truly exceptional. The bottle is designed with black champagne glass, giving it an elegant and sophisticated look, and making it an ideal gift.
Rice: A-grade Yamada Nishiki | Polishing Ratio: 40%
The nose is bold and luxurious, brimming with aromas of ripe apple, steamed rice, chestnut, lychee, and fresh grass. On the palate, it is assertive, showcasing the sharpness characteristic of Genshu. This sake is bold and attention-grabbing, with ample acidity and a complex, savory finish that concludes cleanly.
This sake is versatile and pairs beautifully with rich dishes. In spring, try it with savory egg custard and asparagus; in winter, pair it with squash or sea-bream (madai). Fatty tuna or fall bluefish, whether raw or lightly cooked, complement it well. Even a bold salad, such as one with bitter greens or a creamy Caesar dressing, would harmonize wonderfully with this sake.
Founded over 160 years ago in 1861, this sake brewery in Ishinomaki, Japan, has a deep-rooted tradition of craftsmanship. The area is renowned for its historical significance as a port town and for its fresh seafood, making the brewery's commitment to producing sake that pairs perfectly with local fish a central focus. The brewery's flagship sake, "Hidakami," has garnered national recognition, winning numerous awards for its quality. The meticulous attention to every step of the brewing process—from rice polishing to fermentation—ensures a distinctively refined taste that embodies the legacy of their sake-making heritage.
Craftsmanship is at the heart of this brewery’s process, with a focus on precision and care at every stage. The brewing process begins with carefully selected rice that is delicately polished to enhance its quality. This is followed by precise control during fermentation, where the brewers monitor the transformation of rice starch into sugar and alcohol through a complex process of parallel fermentation. Every step, including the final pressing and pasteurization, is conducted with an artisan's touch, ensuring that the flavor, aroma, and texture of the sake meet the highest standards. Their dedication to tradition, combined with innovative techniques, results in a truly authentic sake experience.
