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Hakushika “Kuromatsu” Yamadanishiki
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Hakushika “Kuromatsu” Yamadanishiki

Hyogo prefecture

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Premium all the way

Yamadanishiki is coined “the king of sake rice” for producing award-winning sake year after year. So Hakushika, using their nationally famed water source, created this first commercially available 100% Yamadanishiki sake back in 1995. Enjoy the soft, clean texture and the subtle expansion on your palate achieved by the careful handling of this precious rice, and why not pair it with Kobe beef, another delicacy from the area.


Brand Hakushika
Brewery Tatsuuma Honke Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 1001
Alcohol 14.7%
RPR ? 70%
SMV ? +1.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakushika “Kuromatsu” Yamadanishiki is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Hakushika “Kuromatsu” Yamadanishiki - Hyogo prefecture

Hakushika is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Rice

  • Cashew

  • Grapefruit


Recommended Pairing

  • Cheese

  • Seafood

  • Aperitif


Tatsuuma Honke Brewing Company

Established in 1662, Tatsuuma Honke Brewing Company has a long history filled with stories. The brewery began with a well they dug that provided them with exceptional quality water. Their brand Hakushika means “white deer”, and is a symbol of good luck and longevity. Their premium sake brand, Kuromatsu, was named in 1920. They’ve progressively sought sake to be enjoyed overseas, and even had a sake brewery in Colorado from 1992-2000. Currently in the 15th generation, they remain a strong leader in the future of sake by keeping the tradition in Nadagogo, a key place in the history of sake.

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