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Hakkaisan “Junmai Ginjo”
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Hakkaisan “Junmai Ginjo”

Niigata prefecture

$33.40
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$33.40

A signature taste for a signature sake

Hakkaisan’s signature junmai ginjo is blessed with a wonderful crispness like a cool, brisk morning. A quick sniff evokes floral scents as if you’ve just stepped into a lavish garden. With a clean, gentle rice flavor and a dash of dryness, this sake is a must try. Every swig is polished off with an ardent finish that just might turn you into a sake fanatic-exactly what you’d expect from a high-quality sake.

This product has been discontinued, and replaced with RPR 45% Hakkaisan “Junmai Daiginjo” in the beginning of 2021.

Characteristics

Brand Hakkaisan
Brewery Hakkaisan Brewery Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety GohyakumangokuKoshiibukiTodorokiwaseOther
Yeast variety Association No. 701
Alcohol 15.5%
RPR ? 50%
SMV ? +4.0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakkaisan “Junmai Ginjo” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Hakkaisan “Junmai Ginjo” - Niigata prefecture

Hakkaisan is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Melon

    Melon
  • Apple

    Apple
  • Walnuts

    Walnuts

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi
  • Seafood

    Seafood

Hakkaisan Brewery Company

Hakkaisan Brewery Company

Niigata prefecture

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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