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Harushika “Extra Dry” Shiboritate
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Harushika “Extra Dry” Shiboritate

Nara prefecture

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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.


Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai
Subcategory NamaGenshu
Taste Profile Light & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 901
Alcohol 18.0%
RPR ? 60%
SMV ? +12.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Harushika “Extra Dry” Shiboritate is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended


Harushika “Extra Dry” Shiboritate - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Walnuts

  • Anise


Recommended Pairing

  • Sushi/Sashimi

  • Seafood

  • 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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