DAIGINJO
Hakkaisan's most versatile sake
Hakkaisan brewers hone their skills by continuing to craft the highest quality sake, year after year. For this Daiginjo, Yamadanishiki and Gohyakumangoku sake rice are carefully selected and polished down to 45% remaining. All of the koji is handmade and the sake is brewed with pure snowmelt mountain stream water, known as Raiden-sama no Mizu or water of the god Raiden. A touch of alcohol is added to enhance the sake’s aromatic expression.
Tasting notes are sharp and crisp on the nose and palate, as the sake’s acidity and sweetness from the rice perfectly combine with each other, creating a balanced taste which finishes with a slight, pleasant umami note.
Pairs well with yakitori (enhancing its umami flavor), spare ribs and many types of cheese like washed-rind, parmesan or cheddar.
Alcohol 15.5%
Hakkaisan brewers hone their skills by continuing to craft the highest quality sake, year after year. For this Daiginjo, Yamadanishiki and Gohyakumangoku sake rice are carefully selected and polished down to 45% remaining. All of the koji is handmade and the sake is brewed with pure snowmelt mountain stream water, known as Raiden-sama no Mizu or water of the god Raiden. A touch of alcohol is added to enhance the sake’s aromatic expression.
Tasting notes are sharp and crisp on the nose and palate, as the sake’s acidity and sweetness from the rice perfectly combine with each other, creating a balanced taste which finishes with a slight, pleasant umami note.
Pairs well with yakitori (enhancing its umami flavor), spare ribs and many types of cheese like washed-rind, parmesan or cheddar.
Alcohol 15.5%
Hakkaisan brewers hone their skills by continuing to craft the highest quality sake, year after year. For this Daiginjo, Yamadanishiki and Gohyakumangoku sake rice are carefully selected and polished down to 45% remaining. All of the koji is handmade and the sake is brewed with pure snowmelt mountain stream water, known as Raiden-sama no Mizu or water of the god Raiden. A touch of alcohol is added to enhance the sake’s aromatic expression.
Tasting notes are sharp and crisp on the nose and palate, as the sake’s acidity and sweetness from the rice perfectly combine with each other, creating a balanced taste which finishes with a slight, pleasant umami note.
Pairs well with yakitori (enhancing its umami flavor), spare ribs and many types of cheese like washed-rind, parmesan or cheddar.
Alcohol 15.5%
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