Hakushu's Junmai Daiginjo,
Nature’s Pristine Melody
In honoring the tradition of Hakushu, we journey beyond time and space, to refine and perfect our craft. Every grain of rice, every drop of water embodies the essence of Hakushu's ancestral springs. From this sacred land, our creators weave their aspirations yearly when brewing Junmai Daiginjo, a testament to a world-renowned singular masterpiece.
Embrace the true spirit of Hakushu, with Junmai Daiginjo
(Available from November 7th 2023)
When decanted, Junmai Daiginjo is reminiscent of the snowmelt that descends from Mount Kaikomagatake, and the rice cultivated at the same elevation as the brewery. The pure water and plump rice harmonize to deliver a flavor that has been refined through pristine waters and a year-long ice-cold aging process. With each sip, the essence of Hakushu and the heartfelt devotion of its creators’ bloom, leaving behind a lingering aftertaste that unfolds gradually.
From the cultivation methods of raw materials, we have focused on every aspect of extracting the maximum energy from rice that is harvested in small quantities. Planted in spring and harvested in autumn, the Yumesansui is polished to 27%.
It is then crafted into sake during the winter. By aging it for one year at -5 degrees celsius, you can experience a taste that captures the energy and richness of the natural surroundings of Hakushu spreading across your palate.
As a sake brewery with a history spanning nearly 300 years, we have grown alongside this region by putting forth numerous efforts in improving our techniques, reforming our artistic approach, and modernizing our manufacturing facilities.
The only element that has remained unchanged since our founding is the natural water that springs forth in Hakushu. We pay tribute to nature itself by placing the focus on rice nurtured with the pristine waters of Hakushu.
The Yumesansui rice, born in the same location as our brewery in Hakushu, is nurtured by the water of Mount Kaikomagatake in the Southern Alps.
Keeping in mind the goal of reducing our environmental impact, we have decreased the use of pesticides and chemical fertilizers to less than half of the specified regulated amount, in order to harness the natural power of the land to cultivate our rice.