Hakkaisan Junmai Ginjo
|Kind of sake||Junmai Ginjo|
|Rice||Yamada Nishiki, Miyamanishiki, Gohyakumangoku|
A strong alcohol taste may noticeable, so bring this sake to food might be required. However, Hakkaisan technique using few different rice may show the drinker unique taste also.
Nose sugar-sweet candy. A strong alcohol taste and tingling spice on palate. Hint of rice flavor with mellow texture. Very crispy. Taste behind includes stewed apples, lightly toasted nuts and wood. Well clean and mineraly crisp and cleansing aftertaste.
The best temperature
Chilled or Warm.
White fish sashimi, snapper. Yellow tail sashimi. Shabu-shabu light meats, fried chicken with light seasoning.
About the brewer
Hakkaisan Brewery http://www.hakkaisan.com Hakkaisan Brewery owns only three sakagura, sake breweries. The company is not particularly large, and it employs only about 40 people. The brewing tanks are also much smaller than those of the large-scale brewers. Modern techniques enable some companies to produce the same volume as Hakkaisan with fewer people by using larger tanks and computer control. However, this approach does not fit Hakkaisan's philosophy. Hakkaisan firmly believes that a computer system is no substitute for the brewer's knowledge and experience. http://www.sakebar.net/special/muikamachi.html
Pinot Noir or Burgundy sake glass is perfect. Cold sake glass is acceptable.