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Harushika “Junmai Daiginjo”
Harushika “Junmai Daiginjo” front label
Harushika “Junmai Daiginjo” Thumbnail
Harushika “Junmai Daiginjo” front label Thumbnail

Harushika “Junmai Daiginjo”

Nara prefecture

$80.00  $0.00
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Fruity, silky and crystal clear

We added this junmai daiginjo to the Tippsy catalog due to popular demand, so you know it has to be delicious! Brewed in a very clean Nanbu Toji style, this sake uses Yamadanishiki grown in Hyogo prefecture, and has all the qualities you want in a junmai daiginjo: a fruity aroma, a silky, expanding mouthfeel and a crystal clean finish. This sake has taken home the gold at the Delicious Japanese Sake Awards multiple times.

Characteristics

Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety In-house (Harushika No. 6),  In-house (Harushika No. 7)
Alcohol 15.0%
RPR ? 50%
SMV ? -4.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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

Region

Harushika “Junmai Daiginjo” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Mango

    Mango

  • Rose

    Rose

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

  • Veggies

    Veggies

Imanishi Seibee Shoten

Imanishi Seibee Shoten’s brand Harushika receives its name from a sake god that comes to reside in the area. In this story, the god rides into their prefecture on a deer — a motif expressed in the brand’s labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they were one of the first sake breweries to use the “morohaku” method of brewing entirely with polished rice. They continue to make sake in line with their vision that is clean and clear in flavor.

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