Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Hakkaisan “Tokubetsu Junmai” Genshu
Hakkaisan “Tokubetsu Junmai” Genshu Thumbnail
Sold out

Hakkaisan “Tokubetsu Junmai” Genshu

Niigata prefecture

$38.00
Email me when available
Sign in to save for later
$38.00
Email me when available
Sign in to save for later

Its got oomph

Sometimes you’re in the mood for something a little stronger, with a little more oomph. Hakkaisan Genshu has that oomph. This undiluted sake delivers a umami-rich flavor backed with a surprising sweetness. Did we forget to mention it has a higher alcohol content than average sake? That’s part of the oomph, but there’s no harshness. The brewers made sure of that by fermenting the sake for a long time at nice, cool temperatures.

Characteristics

Brand Hakkaisan
Brewery Hakkaisan Brewery Company
Category Junmai
Subcategory Genshu
Taste Profile Rich & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 1001,  Association No. 1801
Alcohol 17.50%
RPR ? 55%
SMV ? 0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakkaisan “Tokubetsu Junmai” Genshu is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Hakkaisan “Tokubetsu Junmai” Genshu - Niigata prefecture

Hakkaisan is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Rice

    Rice

  • Mineral

    Mineral

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.

Learn more

Customer reviews