Harada “Arabashiri” Nama
Yamaguchi prefecture
Like a bright winter day
Envision a crisp winter morning, delicate snowflakes gently falling as warm sunlight peeks through the gray sky. Put it in a bottle, and you have Harada “Arabashiri” Nama. This winter seasonal sake is the first to come from Hatsumomiji’s pressing process. Fine sake lees enhance the mouthfeel, and a slight effervescence from the absence of pasteurization tickles the tongue alongside notes of apple, pear and melon.
Characteristics
| Brand | Harada |
| Brewery | Hatsumomiji |
| Category | Junmai Ginjo |
| Subcategory | Nama |
| Taste Profile | Light & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | N/A |
| Alcohol | 16.00% |
| RPR | 55% |
| SMV | N/A |
| Acidity | N/A |
Serving Temperature
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Recommended
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Not Recommended
Region
Harada is made in Yamaguchi prefecture in the Chugoku region.
Taste Metrics
Tasting Notes
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Melon
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Apple
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Asian Pear
Recommended Pairing
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Fruits
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Aperitif
Hatsumomiji
Founded in 1819, Hatsumomiji is a tiny brewery facing the Seto Inland Sea. Being completely destroyed in an air raid in 1945 did not stop them from making sake, but a slump in sake sales back in 1985 did halt production. Once the current 12th-generation...
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
