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Hakkaisan “Yukimuro” 8 Years Snow Aged
Hakkaisan “Yukimuro” 8 Years Snow Aged front label
Hakkaisan “Yukimuro” 8 Years Snow Aged Thumbnail
Hakkaisan “Yukimuro” 8 Years Snow Aged front label Thumbnail
Limited

Hakkaisan “Yukimuro” 8 Years Snow Aged

Niigata prefecture

$115.00 
$109.25 member price
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Eight years worth of happiness

The kanji character eight (八) has many auspicious meanings, and is the first character for Hakkaisan (八海山). It’s also the katakana “ha,” so putting it on the label eight times is like laughing “ha ha ha…” for happiness. All intended puns aside, this is an incredibly supple treat with a rich mellowness and a hint of cantaloupe on the nose. Enjoy this 8-year-old sake for a special occasion.

Characteristics

Brand Hakkaisan
Brewery Hakkaisan Brewery Company
Category Junmai Daiginjo
Subcategory Koshu,  Genshu
Taste Profile Rich & Dry
Rice variety Yamadanishiki,  Yuki no Sei,  Gohyakumangoku
Yeast variety Association No. 1001,  Association No. 10 lineage (M310)
Alcohol 17.00%
RPR ? 50%
SMV ? -1
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakkaisan “Yukimuro” 8 Years Snow Aged is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Hakkaisan “Yukimuro” 8 Years Snow Aged - Niigata prefecture

Hakkaisan is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Mineral

    Mineral

  • Melon

    Melon

Recommended Pairing

  • Aperitif

    Aperitif

  • Meat

    Meat

  • 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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