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Dry sake with a very crisp and clean palate. Intended to compliment food and not overwhelm it. The rice is polished to 60%, which means it is technically able to be considered a junmai ginjo, but the brewery has chosen to called it regular sake, or futsushu. It is to reflect its affordability and everyday use.
From the mouth of the importer (Mutual Trading Co):
"Despite being labeled as a futsushu (regular sake, without any special class designation) the premium sake rice used is polished down to 60%, and it is brewed with great care in cold temperatures, for a crisp dry flavor that does not distract the taste buds from your meal. The sake the masses deserve, for a price anyone can afford.
Founded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata. The spring
water that flows from the mountain is used to produce its sake. The guiding principles of the brewery are to produce the finest sake that people will never tire of, to apply the highest standards of production to all its sakes, and in order to achieve the smooth wonderfully pure and mellow flavors of Hakkaisan sake, the Brewery insists on producing in small batches, using hand-made koji and slow fermentation at low temperatures."