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Hakkaisan “Echigo de Soro”
Hakkaisan “Echigo de Soro” front label
Hakkaisan “Echigo de Soro” Thumbnail
Hakkaisan “Echigo de Soro” front label Thumbnail
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Hakkaisan “Echigo de Soro”

Niigata prefecture

$35.00
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$35.00
Email me when available
Sign in to save for later

A winter inspired wonder

As reflected by its white label, this is a seasonal winter specialty so you have to grab it while you can. Hakkaisan Shiboritate is bottled straight from the press which gives it a wonderful, velvety viscosity. You can expect top freshness and bold, lush flavors of vanilla and rice that have been brought out by not pasteurizing the sake. In keeping with the winter theme, Hakkaisan Shiboritate shows off best when served chilled or even on the rocks.

Characteristics

Brand Hakkaisan
Brewery Hakkaisan Brewery Company
Category Honjozo
Subcategory Genshu
Taste Profile Rich & Dry
Rice variety Yamadanishiki,  Gohyakumangoku,  Koshiibuki,  Other
Yeast variety Association No. 701,  Association No. 10 lineage (M310)
Alcohol 19.00%
RPR ? 60%
SMV ? 4
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hakkaisan “Echigo de Soro” is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Hakkaisan “Echigo de Soro” - Niigata prefecture

Hakkaisan is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Honey

    Honey

  • Vanilla

    Vanilla

  • Rice

    Rice

Recommended Pairing

  • Meat

    Meat

  • Cheese

    Cheese

  • Seafood

    Seafood

Hakkaisan Brewery Company

Hakkaisan Brewery Company was founded in 1922 in the foothills of Mount Hakkai, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as “tanrei karakuchi,” which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade “koji” and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.

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