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Hakushika “Kuromatsu” Yamadanishiki
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Hakushika “Kuromatsu” Yamadanishiki

Hyogo prefecture

$10.50
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$10.50

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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.

Characteristics

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

Region

Hakushika “Kuromatsu” Yamadanishiki - Hyogo prefecture

Hakushika is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Rice

    Rice
  • Cashew

    Cashew
  • Grapefruit

    Grapefruit

Recommended Pairing

  • Cheese

    Cheese
  • Seafood

    Seafood
  • Aperitif

    Aperitif

Tatsuuma Honke Brewing Company

Tatsuuma Honke Brewing Company

Hyogo prefecture

The name of the brewery Hakushika, literally meaning “White Deer” came from the ancient Chinese mythology that tells a story about longevity during the Tang Dynasty. Hakushika grows high-quality Yamadanishiki rice carefully by asking contract farmers in Hyogo. All Yamadanishiki used by Hakushika is grown locally in the same prefecture. In 1662 (Yoshifumi 2 years), at the time of 4th generation shogun of Tokugawa family, Yoshizaemon dug a well in Nishinomiya around the Shogun castle and found the quality water that he started brewing sake with. Even after losing most of the facility during the war, Hakushika continues to pass down the skills from Tamba Toji, professional brewing masters from over 300 years ago.

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