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Harushika “Natsushika”
Harushika “Natsushika” front label
Harushika “Natsushika” Thumbnail
Harushika “Natsushika” front label Thumbnail
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Harushika “Natsushika”

Nara prefecture

$42.00
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$42.00
Email me when available
Sign in to save for later

For summertime fare

“Natsushika” means summertime deer. This sake is made carefully in a low-temperature fermentation tank using delicate in-house yeast. A mix of tropical fruit notes will entertain you as you pour this sake, and a creamy texture will delight your palate. Served chilled, this sake pairs well with fresh basil, shiso leaves and other herbs, as well as shrimp tempura, grilled crab, and white fish carpaccio.

Characteristics

Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai Ginjo
Subcategory N/A
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety In-house
Alcohol 14.00%
RPR ? 60%
SMV ? -3
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

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

Region

Harushika “Natsushika” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Cherry

    Cherry

  • Pineapple

    Pineapple

Recommended Pairing

  • Veggies

    Veggies

  • Seafood

    Seafood

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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