Harushika “Extra Dry” Shiboritate
Nara prefecture
Extra delicious
Harushika’s flagship product Harushika “Extra Dry” gets special attention once a year with the release of this unpasteurized, minimally fined version in the spring. The white label signifies the winter snow, and the red writing is there to warm your soul. Gohyakumangoku rice is known to create amazing dry sake, and this sake has some depth, umami, and a hint of sweetness hiding in a clean, extra dry finish.
Characteristics
| Brand | Harushika |
| Brewery | Imanishi Seibee Shoten |
| Category | Junmai |
| Subcategory | Nama, Genshu |
| Taste Profile | Light & Dry |
| Rice variety | Gohyakumangoku |
| Yeast variety | Association No. 901 |
| Alcohol | 18.0% |
| RPR | 60% |
| SMV | +12.0 |
| Acidity | 1.7 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Harushika is made in Nara prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Walnuts
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Anise
Recommended Pairing
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Sushi/Sashimi
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Seafood
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Meat
Imanishi Seibee Shoten
Imanishi Seibee Shoten’s brand Harushika receives its name from 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 “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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Customer reviews
Tippsy Sake Club
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