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Hakkaisan “Tokubetsu Junmai”, with a clear glass cup with blue mini stem, served with pizza
Hakkaisan “Tokubetsu Junmai”
Hakkaisan “Tokubetsu Junmai” front label
Hakkaisan “Tokubetsu Junmai”, with a clear glass cup with blue mini stem, served with pizza Thumbnail
Hakkaisan “Tokubetsu Junmai” Thumbnail
Hakkaisan “Tokubetsu Junmai” front label Thumbnail
Sale

Hakkaisan “Tokubetsu Junmai”

Niigata prefecture

$26.00  $28.00
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Like fresh snow on mountain tops

Tokubetsu means “special” in Japanese, and Hakkaisan “Tokubetsu Junmai” is special indeed, with a bit of extra polish on the rice compared to a regular junmai. The slightly richer body comes with a mild and creamy texture, which melts across the palate like a snowflake caught on the tongue. With a clean, satisfying taste tailored to compliment many foods, this sake will easily become a house favorite.

Characteristics

Brand Hakkaisan
Brewery Hakkaisan Brewery Company
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Gohyakumangoku,  Koshiibuki
Yeast variety Association No. 901
Alcohol 15.50%
RPR ? 60%
SMV ? -1
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakkaisan “Tokubetsu Junmai” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Hakkaisan “Tokubetsu Junmai” - Niigata prefecture

Hakkaisan is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Cream

    Cream

  • Vanilla

    Vanilla

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Cheese

    Cheese

Hakkaisan Brewery Company

Hakkaisan Brewery Company was founded in 1922 in the foothills of Mount Hakkai, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as “tanrei karakuchi,” which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade “koji” and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.

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