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Hyakumoku “Alt.3”
Hyakumoku “Alt.3” front label
Hyakumoku “Alt.3” Thumbnail
Hyakumoku “Alt.3” front label Thumbnail
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Hyakumoku “Alt.3”

Hyogo prefecture

$72.00
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$72.00
Email me when available
Sign in to save for later

A unique blend of sake

This one is something uncommon in the sake world—a blend of multiple batches of different sake! They all use the same rice and water so there is some consistency, but it’s still quite complex. While the aroma is a uniform white flower, the flavor covers such a range. Bursts of sweetness balanced with delightful structure as well as swirls of mineral and slight tannin. Recommend drinking room temperature.

Characteristics

Brand Hyakumoku
Brewery Kikumasamune Brewing Company
Category Other
Subcategory Genshu
Taste Profile Light & Sweet
Rice variety Yamadanishiki (Designation A)
Yeast variety N/A
Alcohol 15.5%
RPR ? N/A
SMV ? +0.5
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hyakumoku “Alt.3” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Hyakumoku “Alt.3” - Hyogo prefecture

Hyakumoku is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Apricot

    Apricot

  • Peach

    Peach

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Kikumasamune Brewing Company

Kikumasamune Brewing Company was founded in the port city of Nada in 1659, back when fourth-generation Tokugawa Ietsuna reigned in Edo, present-day Tokyo. Nada became known for its exceptional water quality that produces dry, delicious sake, which was brought to Edo by sea towards the end of 18th century. To this day, it remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto, and by being one of the very few breweries still producing “taru sake” (sake stored in wooden vats) in-house, while also launching their modern “Hyakumoku” series.

Learn more

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