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八海山Hakkaisan
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Location
1051 Nagamori, Minamiuonuma, NiigataOpen in Google Maps
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Dai
Usually, many local sakes only list the date of production, but Hakkaisan even lists the "date" of production, which I guess is unusual 🤔.
It is a special honjozo sake, so I imagined it would have a subdued quality, but when I sipped it, it was gentle and smooth on the palate, with a delicious rice flavor and a slightly dry taste, with a light and refreshing finish 😁.
It's really like a "food sake"!
Japanese>English
ねむち
Kyoto Takashimaya Sake Festival (19⑲)
Hakkai Brewery booth at the Hakkaiyama Sake Festival in Niigata Prefecture.
Brooklyn Kura is a brewery founded by an American who has formed a partnership with the brewery to provide technical guidance. Only one brewer is currently stationed at the brewery. It looks like they offered yabuta and other products.
◉BROOKLIN KURA Catskills.
The Catskills is the name of a mountainous region in New York State.
Arkansas is the breadbasket for Yamada Nishiki. It was awarded the gold medal at the Kura Master 2025.
BROOKLIN KURA Grand Prairie
A 60% polished junmai sake with a gentle taste.
Daiginjo KOWAKURA Brewery
The quintessential Hakkaisan sake. The essence of Hakkaizan, this sake is the ultimate in cleanliness.
Junmai Daiginjo
Aroma: Melon-like, with a sweetness derived from the rice.
ohoro gin
A classic gin with a refreshing, Hakka-like aroma.
They said you can't use a specific name for rice from overseas. Sake made in Japan with domestic rice is called sake, while sake made overseas is labeled as SAKE or Craft Sake.
Hakkaisan has about 20 brewers and produces about 30,000 koku.
Japanese>English
miko
Hinai
Hakkaiyama: Delicious, clean, with a delicious sense of rice flavor!
Japanese>English
South Part
Delicious and universally liked
Japanese>English
アツ0053
Sake Brewer Hachikai Brewery Co.
Brewery Location 1051 Nagamori, Minamiuonuma City, Niigata Prefecture
Alcohol content 15.5
Volume 180ml
Rice type: Yamadanishiki, Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Polishing ratio 45
Pouring: Hiyari
Sake degree +5.0
Acidity 1.2
Amino acidity 1.1
Yeast: Association 901
Storage: In a cool, dark place with no temperature difference.
Refrigeration is recommended for long-term storage.
Remarks
Fine, mellow, clean taste with a hint of elegant sweetness.
The brewer's skill has been refined by continuing to produce the best sake year after year. Yamadanishiki and Gohyakumangoku rice selected for this sake are polished to 45%, with all koji made by hand, and this daiginjo is brewed with "Raiden-sama no Shimizu," spring water from the melting snow of Hakkaisan. It has a fine, mellow, clean taste with a hint of elegant sweetness that complements food.
We received it 🙇.
Thank you very much! It was a good food sake🍶.
Japanese>English
Chokki
Hakkaisan
15.5° 60% brewing alcohol 720 ml 1095 yen
This sake is made mainly from Gohyakumangoku rice and fermented at low temperature. The yeast is 701.
It is dry but has a deep sweetness.
This is a representative sake of Japan. It is impeccable.
Rating 4.2 (out of 5.0) 20240118
Japanese>English
Hakkaisan純米原酒SIN
しんしんSY
Hakkaisan
It's a famous sake.
But it's hard to find it when drinking outside.
I found it in the cold storage on this day!
I've had Echigo de Dokoro several times in the past, but this is the first time I've had Uonuma de Dokoro!
Even in Sake-no-wa, it has only appeared twice in June!
Rare, isn't it?
It's junmai sake, so it's THE sake 🍶.
I bet it's also good hot.
a great deal of knowledge
Rice polishing ratio: 60
Sake degree: +1
Acidity: 1.3
Amino acidity: 1.4
Alcohol content: 15.5
Japanese>English
Hakkaisan唎酒 No.174 黄菖蒲
あべちよ
Tasting Sake is a new brand of Hakkaisan
A modern concept that is the complete opposite of the original classic Hakkaisan
Refreshing aroma of fresh lemon and grapefruit
Slightly thick texture
Taste: tropical fruit nuances 🥭.
Mellow, juice-like flavor with impact, but with excellent sharpness typical of Hakkaisan.
Delicious, but only if it were a little cheaper... It's a bit pricey...
I had some Norwegian brown cheese for snacks: 🇳🇴
Japanese>English