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Hatsumago “Junmai Daiginjo”
Hatsumago “Junmai Daiginjo” Thumbnail

Hatsumago “Junmai Daiginjo”

Yamagata prefecture

$80.00 
$76.00 member price
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An explosive twist on classic taste

Pours clear, but with a faint silvery cast. The aroma is a surprisingly smooth mix of ripe pineapple, anise, and apple, which blends deftly with the medium-to-full body taste. The creamy, vanilla flavor is supported by a subtle praline hint that ends in an almost spicy finish. The explosive flavor got this sake a gold medal in the 2015 BTI World Wine Championships.

Characteristics

Brand Hatsumago
Brewery Tohoku Meijo
Category Junmai Daiginjo
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety In-house
Alcohol 16.50%
RPR ? 50%
SMV ? 4
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

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

Region

Hatsumago “Junmai Daiginjo” - Yamagata prefecture

Hatsumago is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Pineapple

    Pineapple

  • Vanilla

    Vanilla

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • 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.

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Customer reviews