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ハヤカワハヤカワ

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175

Favorite Brands

5

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KoeigikuHanaabiAramasa

Most Check-in Brands

Aramasa
13(11.93%)
Jikon
10(9.17%)
Takachiyo
9(8.26%)
Hanaabi
8(7.34%)
Senkin
5(4.59%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
19(10.86%)
Saitama
14(8%)
Chiba
13(7.43%)
Niigata
12(6.86%)
Mie
12(6.86%)

Timeline

ハヤカワハヤカワ
KureCELうらら純米吟醸原酒生酒
Nishioka ShuzotenKochi
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ハヤカワ
This is a fresh bottle with a muskmelon pattern full of fruitiness. Cool delivery recommended. CEL Urara" is named after a combination of "Tosa Rei," Kochi Prefecture's preferred rice for sake brewing, and "CEL yeast" with its gorgeous aroma. It has a cool, refreshing taste with a sweet fruity aroma. It is recommended to drink it cold.
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Sharaku酒未来純米吟醸
Miyaizumi ShuzoFukushima
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ハヤカワ
Sake Mirai, a rare rice developed over many years by Takagi Shuzo, the brewer of the legendary sake Jyushiyo, is made from 50% polished rice. It is carefully brewed and bottled immediately after pressing, and is fresh and full-flavored junmai ginjo sake. This is a very popular limited edition from 寫樂. Don't miss it! Aroma Gorgeous and beautiful, with a bright aroma like ripe tropical fruits. Fruity and sweet atmosphere. Taste The white peach-like sweetness spreads gently from the soft mouthfeel, and the clear atmosphere is light and spicy. There is also a fresh acidity that gives a beautifully well-rounded impression. The refreshing taste is clean and fresh, reminiscent of a summer stream. After swallowing, the wine is crisp and refreshing.
Japanese>English
ハヤカワハヤカワ
Kazenomori試験醸造酒　ver.3
Yucho ShuzoNara
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ハヤカワ
For this year's theme, "Soft Water Brewing," soft water is used, which is specially treated during the brewing stage. Soft water moderately reduces the rich nutrients in low-polished rice and promotes gentle and uniform fermentation. This delicate approach has resulted in a soft, smooth mouthfeel and rich flavor. In addition, ultra-hard water is used as an additional water source during the unrefining stage. As fermentation progresses and the yeast weakens, the hard water re-activates the fermentation process and produces a deep flavor. This booster effect adds a rich layer of flavor, resulting in a complex and satisfying finish. By skillfully using two different types of water with different properties, we have achieved a new brewing method that controls the gas pedal and brake on the yeast. This innovative approach results in a unique flavor that cannot be tasted anywhere else. It is characterized by an elegant aroma that spreads in the mouth and a delicate flavor that seems to dance on the tongue. The softness of soft water and the strength of ultra-hard water are in perfect harmony, and you can enjoy the depth and richness as if you could feel the changing of the seasons.
Japanese>English
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Musubitoスパーク純米吟醸
Yanagisawa ShuzoGunma
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19
ハヤカワ
The first strained sake is bottled. A summer-only sake with a distinctive aroma from ice aging. Gorgeous aroma with banana melon nuance. It has a fresh taste with a pizzazz. The lightly nigori (cloudy), creamy mouthfeel. It has a mellow flavor with moderate acidity and is a delicious chilled sake.
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This junmai-shu is brewed with a so-called low-polishing rate of around 90% for both koji and kake rice, in order to revive the essence of sake from the Edo period. Normally, brewing sake with rice that has been almost completely unpolished is extremely difficult, as it tends to produce a cloying taste. This sake is made with the best of the brewery's ginjo-making techniques, while at the same time expressing the elegance of a modern ginjo. From the 2019 harvest, the rice will be made in wooden vats, embodying a more traditional form. The process of brewing has evolved remarkably, and the future growth potential is unlimited. Fans are encouraged to follow this work.
Japanese>English
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Aramasa陽乃鳥　スパーク
Aramasa ShuzoAkita
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10
ハヤカワ
Kijoshu was developed in 1973 by National Tax Agency engineers based on Japan's oldest sake brewing method. Sake is usually brewed with rice, rice malt, and water, but this process replaces some of the water with sake. The sake undergoes another fermentation process in the mash, resulting in a thicker and sweeter sake. The sake is named "Yonotori" (meaning "the bird of the day" in Japanese) in reference to the rebirth of the sake. The sake added to the product is aged for one year in oak barrels, which gives it a vanilla-like aroma that enhances the sweetness of the sake. In addition, the sake is now made in wooden vats, making it the one and only "Kijo-zake" (noble sake).
Japanese>English
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Oze no Yukidoke愛山48%純米大吟醸
Ryujin ShuzoGunma
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23
ハヤカワ
Junmai Daiginjo-shu made entirely from "Aizan," Hyogo Prefecture's preferred rice for sake brewing. The pleasant fruitiness unique to Aizan rice is enveloped by soft acidity, and the overlapping sweetness and aroma express "flavor unity".
Japanese>English
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HanaabiTHE PREMIUM 山田錦40純米大吟醸生酒
Nan'yo JozoSaitama
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ハヤカワ
THE PREMIUM Yamadanishiki 40 Nama-Shu, the highest grade of sake from the popular sake brewery "Hanaabi The aroma spreads in a straight line to the nostrils, and the sweetness and umami taste entwine on the tongue. Moreover, it is always perfectly fresh! It is still wonderful, you can perfectly taste the goodness of the hana-yosu, and you can also taste the fullness of the flavor. Well worth the price!
Japanese>English
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It has a fresh, banana-like aroma and a light, refreshing mouthfeel, followed by a well-balanced spread of gentle sweetness and mild acidity that gives a sharp taste, with a beautiful finish that disappears smoothly like a white wine. Please chill it well to enjoy the nectar. Tsukigusa" is one of the "kasane-iro-me" used in juni-hitoe, a type of kimono, and is a bright blue color taken from the tsuyukusa flower. The way the dayflower blooms early in the morning and fades away within a day was sometimes used in poems as a symbol of fleeting love.
Japanese>English
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Shichisui愛山55純米吟醸
Toraya HontenTochigi
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ハヤカワ
Junmai Ginjo-shu is made from "Aizan," which is reputed to be the diamond of sake rice. The gentle aroma of juicy apple, the voluptuous, ripe, elegant sweetness, and the clear acidity leading to the finish create a luxurious taste.
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ジェイ&ノビィ
ハヤカワさん、こんにちは😃 七水の愛山はいただいたこのありませんが、このレビューは旨そうですねー😙 そして、アテとお猪口越しの七水さん！なんか雰囲気ある写真ですね☺️
ハヤカワハヤカワ
大嶺3粒　夏純かすみ生酒　山田錦
大嶺酒造Yamaguchi
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ハヤカワ
Ohmine, a famous sake brewery from Yamaguchi Prefecture that is spreading its wings to the world, introduces a summer-only product, "Summer Jun Kasumi Nama-Nishiki Yamadanishiki". Yamada-Nishiki grown under contract in Yamaguchi Prefecture is used at 50% polished rice. This is a carefully crafted ogara-mi-nama-shu (raw sake with a dry, cloudy base), brewed using Ohmine's unique brewing method to extract the full extract of the rice. Please enjoy the juicy flavor full of transparency. Aroma The aroma is sweet, sour, and gorgeous, with hints of pineapple and muscat. It has a strong aroma. Taste The elegant and smooth mouthfeel is reminiscent of silk, with a pleasant gaseous sensation as it bounces. The dense, tropical sweetness expands and is very mellow. The wine has a beautiful acidity that forms a perfect balance. After swallowing, a juicy aftertaste lingers softly.
Japanese>English
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Ugonotsuki愛山純米大吟醸
Aihara ShuzoHiroshima
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24
ハヤカワ
Aizan," which is a diamond of rice and is produced in very small quantities, is used for this sake, and thorough ginjo-style brewing brings out the gorgeous aroma and gentle, elegant sweetness that is typical of Amego Tsuki. Aoyama" is a large-grained rice that is easily soluble, making it a sake rice that tests brewing techniques. The subtly sweet and refreshing ginjo aroma is matched by a mild and cohesive finish. It is a limited edition sake that is only available once a year, with a nice cool black label that exudes a sense of luxury.
Japanese>English
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Hiraizumiサワーボーイ純米吟醸
HiraizumihonpoAkita
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18
ハヤカワ
Tobirazumi, which manufactured several thousand koku at its peak, now produces only 800 koku. Masaaki Saito, 37, the 27th generation head of the brewery, is working hard with younger members. Masaaki Saito has come up with a new brand of sake called HITEN. While maintaining the traditional Yamahai brewing method, the brand was created with the aim of creating a "new taste" and a "sake to be delivered to the next generation. The new sake was created based on the idea that "we can't differentiate ourselves unless we make sake with a taste that other breweries don't have". The refreshing citrus aroma of lime and lemon is combined with the gentle aroma of lactic acid. Light and fresh on the palate, with gentle sweetness and light acidity. It tastes fresh, like a young Sauvignon Blanc or an Italian Soave. Try it warmed." (I thought it would be impossible to warm up a white wine, but it was surprisingly good. The softness of the lactic acidity is emphasized, and the taste is full and rich without losing its richness. I recommend a wine glass for cold sake, or a flat sake cup for warmed sake!
Japanese>English
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ハヤカワ
Sparklers" signal the end of summer This year, too, a very limited "Senkohanabi" is available! You can enjoy the sweet and juicy taste and clear mouthfeel that is typical of Sentori. The aroma is reminiscent of light lemongrass and lychee. When you put it in your mouth, it has a strong presence, and sweetness and sourness rush into your mouth at the same time. Light and lingering. The collection of conflicting flavors is the result of an assemblage. Clear, with a high center of gravity, the aftertaste is light and lingering. In the approaching fall, its aftertaste is sentimental. After one summer, the rich and beautiful acidity has its own sharpness. The mature acidity and sweetness are well-balanced by aging. Enjoy its silky and pleasant minerality, a gem of a taste suitable for the turning point of the season from summer to autumn.
Japanese>English
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TakachiyoSPARK うすにごり活性生原酒原酒生酒にごり酒
Takachiyo ShuzoNiigata
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14
ハヤカワ
Takachiyo Shuzo, which brews sake in Minamiuonuma City, Niigata Prefecture, one of the best rice-producing areas in Japan, introduces a seasonal product, "SPARK Light Nigori Active Nama-zake". The image of fruit is that of a grape, and the name "SPARK" is aptly descriptive of its exhilarating, gaseous finish. Please enjoy the fresh taste. Aroma A fruity and sweet aroma reminiscent of grapes. Taste A fresh mouthfeel with a fluttering gas sensation. The attractive sweet and sourness that spreads out and the astringency that gradually seeps in form a full-bodied flavor. The fresh and smooth texture makes the wine taste like freshly harvested grapes. After swallowing, a gentle sweetness lingers softly in the mouth.
Japanese>English
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Sara宵の風純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
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15
ハヤカワ
Sairai sara" is a limited distribution brand launched in 2018 by Kitanishi Shuzo in Ageo City, Saitama Prefecture. The "sara" is named after "Sai-no-kuni," the nickname of Saitama Prefecture, The name "Sai" comes from "Sai-no-kuni," the nickname of Saitama Prefecture, and means "the arrival of sake from Sai-no-kuni that will change the world. Ryuichiro Kitanishi, a young fifth-generation brewer, spent five years designing the sake quality of "Sairai sara. He combined the advanced brewing techniques inherited from the company's founding with a meticulously constructed theory to create the ideal sake. The concept is "harmony of three elements: aroma, sweetness, and acidity. Our goal is to create a graceful ginjo aroma, a taste of umami and sweetness of rice that spreads to the palate, followed by an elegant acidity, and a crisp taste. Juicy and refreshing summer sake reminiscent of peaches A fresh aroma reminiscent of peaches when cut into pieces, and a clear, elegant sweetness. The fine and refreshing acidity that symbolizes Sairai is accentuated by the delicate, glasswork-like taste, The delicate taste is like a glasswork. It has a pleasant taste reminiscent of the evening breeze that caresses your cheeks as you feel the changing of the seasons.
Japanese>English
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Aramasa山吹　タンジェリン
Aramasa ShuzoAkita
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15
ハヤカワ
Tangerine is a new addition to Shinmasa's "Colors" series of fire-aged sake. The rice used for this sake is "Fukunohana" rice, which was created in 1959 at the Tohoku Agricultural Experiment Station. In Akita, Fukunohana was introduced after Koso-Shinko, and was cultivated actively for a while, but was replaced by Miyamanishiki, and its cultivation disappeared. Fukunohana is a relatively soluble rice that produces a sake with a broad flavor, but it also has the delicacy and wildness typical of rice from the Tohoku region. This sake also has a bright acidity and a smooth flavor.
Japanese>English
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Aramasa秋櫻　コスモス
Aramasa ShuzoAkita
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ハヤカワ
It is also known as "Cosmos. Kosmos Nobukou" was the first sake brewing rice produced in Akita in 1959. It is a sibling of Miyamanishiki because of its parentage of "Nobukoshi No. 190. However, the taste of "Miyamanishiki" gives the impression of being hard, while "Koso-Shinko" is smooth and smooth.
Japanese>English
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KeigetsuCEL24純米大吟醸
土佐酒造Kochi
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8
ハヤカワ
This new Junmai Daiginjo-shu uses CEL-24 yeast, the most aromatic fermenting sake yeast developed by Kochi Prefecture, and offers a fruity sweetness and refreshing aroma like tropical fruits. It has a juicy, sweet flavor, but with a clean taste with few peculiarities, and the aftertaste is light and refreshing, leaving the aroma behind. We recommend drinking it lightly chilled as a cold sake! It can be used as an aperitif or paired with fresh ingredients for a beautiful marriage.
Japanese>English
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Shichida雄町純米吟醸
Tenzan ShuzoSaga
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Junmai Ginjo brewed with 50% Omachi sake rice produced in Okayama Prefecture. It is characterized by the delicious flavor and melon-like aroma unique to Omachi rice. This sake was awarded the first President's Prize, the highest prize, at the Kura Master sake competition held in France for the first time in 2017.
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