Hatsumago “Junmai”
Yamagata prefecture
A timeless taste born from tradition
The brewery, located in the cool coastal area of northern Japan, has focused on the traditional Kimoto-brewing method for 100 years. This labor-intensive production style shows the commitment to quality by the founder and it hasn't changed from the inception of the brewery. Don't let the name “grand-children” fool you because its authentic medium body sake fit for seasoned tasters. The fruity flavors are a great representation of authentic brewing and the name implies infinite commitment to the quality.
Characteristics
| Brand | Hatsumago |
| Brewery | Tohoku Meijo |
| Category | Junmai |
| Subcategory | Kimoto |
| Taste Profile | Light & Dry |
| Rice variety | Miyamanishiki |
| Yeast variety | In-house |
| Alcohol | 15.5% |
| RPR | 60% |
| SMV | +2.0 |
| Acidity | 1.4 |
Serving Temperature
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Recommended
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Not Recommended
Region
Hatsumago is made in Yamagata prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Apple
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Anise
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Walnuts
Recommended Pairing
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Meat
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Cheese
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Seafood
Tohoku Meijo
Sakata City in Yamagata prefecture thriving as a trading hub in Edo period, nurtured techniques of sake brewing. Tohoku Meijo firmly believes in the traditional brewing method called kimoto where the yeast is generated naturally by using lactic acid in the air. Not many breweries in Japan have the technique or can afford this time-consuming and labor-intensive method to prepare yeast. It is said that kimoto style expresses the goodness of the ingredients and the warm heart of the brewers.
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Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
