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Hakurakusei “Tokubetsu Junmai”
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Hakurakusei “Tokubetsu Junmai”

Miyagi prefecture

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A perfect match

A bright, modern sake made to be the “ultimate food sake.” This is accomplished through the use of Yamadanishiki rice grown in Hyogo prefecture, known to be of the best. The brewing process gives the sake a medium body bursting with mango fruitiness mixed with some stone fruit which is able to pair with both delicate and heavy foods. For optimal enjoyment, serve in a wine glass or ceramic “guinomi.”


Brand Hakurakusei
Brewery Niizawa Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 16.0%
RPR ? 60%
SMV ? +3.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakurakusei “Tokubetsu Junmai” is cold (40-60°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Hakurakusei “Tokubetsu Junmai” - Miyagi prefecture

Hakurakusei is made in Miyagi prefecture in the Tohoku region.

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Tasting Notes

  • Banana

  • Melon


Recommended Pairing

  • Meat

  • Cheese


Niizawa Brewing Company

Established in 1873, makers of the infamous 0.85% RPR sake called Reikyo “Absolute 0” has quite a history. They were forced to move from their home from Northern Miyagi prefecture to the border of Yamagata due to the Great East Japan Earthquake of 2011. Current fifth-generation president Iwao Niizawa became Miyagi prefecture’s youngest brewmaster in 2000, and by 2018, the torch of the brewmaster was passed on to Japan’s youngest female brewmaster Nanami Watanabe. Coined as the “ultimate food sake,” the flavors themselves will prove their unwavering commitment and the simple appreciation of quality sake.

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