Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Hatsumago “Junmai”
Hatsumago “Junmai” Thumbnail

Hatsumago “Junmai”

Yamagata prefecture

$38.00 
$36.10 member price
- +
Sign in to save for later
$38.00
Email me when available
Sign in to save for later

A timeless taste born from tradition

The brewery, located in the cool coastal area of northern Japan, has focused on the traditional Kimoto-brewing method for 100 years. This labor-intensive production style shows the commitment to quality by the founder and it hasn't changed from the inception of the brewery. Don't let the name “grand-children” fool you because its authentic medium body sake fit for seasoned tasters. The fruity flavors are a great representation of authentic brewing and the name implies infinite commitment to the quality.

Characteristics

Brand Hatsumago
Brewery Tohoku Meijo
Category Junmai
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Miyamanishiki
Yeast variety In-house
Alcohol 15.5%
RPR ? 60%
SMV ? +2.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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

Region

Hatsumago “Junmai” - Yamagata prefecture

Hatsumago is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Anise

    Anise

  • Walnuts

    Walnuts

Recommended Pairing

  • Meat

    Meat

  • Cheese

    Cheese

  • Seafood

    Seafood

Tohoku Meijo

Sakata City in Yamagata prefecture thriving as a trading hub in Edo period, nurtured techniques of sake brewing. Tohoku Meijo firmly believes in the traditional brewing method called kimoto where the yeast is generated naturally by using lactic acid in the air. Not many breweries in Japan have the technique or can afford this time-consuming and labor-intensive method to prepare yeast. It is said that kimoto style expresses the goodness of the ingredients and the warm heart of the brewers.

Learn more

Customer reviews