Tokubetsu means “special” in Japanese, and it is special indeed. The naturally soft water used in its brewing comes from snow that melts off the peak of Mt. Hakkai. The dry body is preceded by mild and creamy texture. A flavor of almond and vanilla with a hint of a lactic character melts across the palate like a snowflake caught on the tongue. A deep, satisfying taste compliments many foods including roasted meat and grilled fish.
Hakkaisan is made in
Hakkaisan Brewery Company
Hakkaisan Brewery Company was founded in 1922 in the foothills of Hakkai Mountains, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as “tanrei karakuchi,” which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade koji and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.
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