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Hakushika “Kijuro”
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Hakushika “Kijuro”

Hyogo prefecture

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Blended with precision

Named after a forward-thinking member of Hakushika’s Tatsuuma family, this brew is dry and refreshing with a light, yet bold body. The flavor is captivating and elegantly balanced by blending Ginjo and Honjozo sake. A subtle, fresh pine tint on the nose relaxes the mind.


Brand Hakushika
Brewery Tatsuuma Honke Brewing Company
Category Honjozo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Hyogo Yumenishiki
Yeast variety N/A
Alcohol N/A
SMV ? +3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakushika “Kijuro” is cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Hakushika “Kijuro” - Hyogo prefecture

Hakushika is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Toasted Malt

    Toasted Malt
  • Wet Stone

    Wet Stone

Recommended Pairing

  • Meat

  • Seafood


Tatsuuma Honke Brewing Company

Tatsuuma Honke Brewing Company

Hyogo prefecture

The name of the brewery Hakushika, literally meaning “White Deer” came from the ancient Chinese mythology that tells a story about longevity during the Tang Dynasty. Hakushika grows high-quality Yamadanishiki rice carefully by asking contract farmers in Hyogo. All Yamadanishiki used by Hakushika is grown locally in the same prefecture. In 1662 (Yoshifumi 2 years), at the time of 4th generation shogun of Tokugawa family, Yoshizaemon dug a well in Nishinomiya around the Shogun castle and found the quality water that he started brewing sake with. Even after losing most of the facility during the war, Hakushika continues to pass down the skills from Tamba Toji, professional brewing masters from over 300 years ago.

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