Ever wonder what it’s like sitting around on a boat, drinking sake and fishing? That’s the spirit of this sake. Brewed using local yeast and rice, Mutsu Hassen “Isaribi” also uses white koji, which is normally reserved for shochu. The nose on this one is a little muted, with just a touch of fresh rain scent. On the palate, expect slight sweetness mixed with minerality that ends in some savoriness.
Mutsu Hassen is made in
Hachinohe Brewing Company
The founder left an area called Omi in 1740 on a journey for Mutsu in order to begin brewing sake. Apparently the journey was an adventure because he didn’t establish Hachinohe Brewing Company until 1775. Now in their eighth generation ownership, this brewery prioritizes using Aomori rice and yeast in combination with local waters. In addition, they don’t add lactic acid to any of their starters, choosing to use high-temperature saccharification and white koji, instead of the standard yellow. In the quest for efficiency and perfection, the brewers harmonize the use of machine and handmade techniques.
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