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As reflected by its white label, this is a seasonal winter specialty so you have to grab it while you can. Hakkaisan Shiboritate is bottled straight from the press which gives it a wonderful, velvety viscosity. You can expect top freshness and bold, lush flavors of vanilla and rice that have been brought out by not pasteurizing the sake. In keeping with the winter theme, Hakkaisan Shiboritate shows off best when served chilled or even on the rocks.
Hakkaisan is made in
Hakkaisan Brewery Company was founded in 1922 in the foothills of Mount Hakkai, 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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