This super dry junmai was created to complement the trend of richer foods in Japan. There’s a delightful lightness and umami to this sake, which happens to be the brewery chairman’s favorite since 1985. Flavors of dry herbs, mint and sage expand over your palate and leave a pleasant star anise aftertaste. Don’t let the extra dryness prevent you from giving this one a try—it’s worth it.
Harushika is made in
Imanishi Seibee Shoten
Imanishi Seibee Shoten’s brand Harushika receives its name based on the moniker of a sake god that comes to reside in the area. In this story, the god rides into their prefecture on the animal they are most famous for—a deer! This deer motif is expressed in their labeling, gratitude and approach to sake. Established in 1884 with the philosophy of “polish the rice, polish the water, polish the skill and polish the heart,” they continue to make sake in line with their vision that is clean and clear in flavor.
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