Hakushin Junmai Daiginjo

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.

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Onakaya Junmai Daiginjo

Elegance polished to perfection

Onakaya is the old trading name of the brewery. Soft and tender with a gentle sweetness and notes of chai, lychee, and rose water. This is punctuated by a vibrant finish that leaves you thirsting for more. No effort was spared in creating this sake which puts the soft water from Mt. Kaikoma and the Southern Alps center-stage to produce an elegant classic in an easy-drinking style. Drink on its own or pair with light dishes. Chill and put in a wine glass to fully appreciate the aroma. Pair with light dishes like carpaccio.

Kaikoma Junmai Daiginjo

A dainty but impressive celebration sake

A dainty and graceful aroma of melon, bruised apple, cherry blossom, and yogurt. It is soft and curvy with a luxurious mouthfeel, cut away with an umami-fueled, clean finish. Soft water from the soaring symbol of Hakushu, the famous mountain of the Japan Alps after which this sake is named, draws out the power of the koji which is combined with competition-quality ginjo yeast to create what the brewery is confident makes a great gift or celebratory sake. Chill and enjoy on its own or with steamed dishes like dim sum and chawanmushi.

Kinunoaji Junmai Daiginjo

Silky sake that perfectly complements food

The name means silky taste. Pronounced notes of strawberry milkshake, banana, and yogurt. A soft, savory flavor coats the mouth and tongue before leading into a long finish. The aroma is more restrained than is common for this style to create a profile with infinite food-pairing possibilities. Perfect both on the dinner table and in fine dining settings. We recommend pan-fried fish or chicken, creamy pasta, risotto, or soft cheese.

Birodonoaji Junmai Ginjo

A timeless favorite to snuggle up with

Our signature sake. The sake name means velvet taste. A fruit-forward bouquet of pear followed by black pepper and mint. Smooth, off-dry, low acidity with medium body, lots of umami and a medium finish with a hint of tomato leaf. The structure is firm with some corners. A subtle sake packed with flavor as a result of a long careful ferment at low temperatures. Chill and put in a wine glass to fully appreciate the aroma. Pair with meat dishes like roast beef.

Furinbizan Junmai

Top-class sake with the rice center-stage

Named after the beauty of the nearby Mt. Kaikoma. Hints of porridge with nectarine jam. Off-dry with a refreshing acidity and texture like tweed. Very tidy but flavorful umami fills the mouth releasing oats and nuts before a dry finish. Delicious at any temperature but warm up to unleash even more flavor. Try yakitori, sauteed dishes, roast chicken or sardines.

Namanama Junmai

Year-round freshness for any season

Notes of chestnut, blue cheese, dried apple, crushed rosemary and lemongrass. A bright acidity adds contours that give the sake a youthful energy through the mid palate while flavors of malt, crushed lemongrass and basil set up the long finish that refreshes and tickles your taste buds in equal measure. Savor the depth of flavor only possible from unpasteurized sake distributed under meticulous temperature control. Enjoy in a wine glass for an extra level of freshness. Pair with tomato dishes. A great BBQ sake too.

Kansanshinkuju Honjozo

Five tastes in harmony, the ultimate food companion

Named after the five tastes—sweet, sour, salty, bitter and astringent—combined in harmony to create the ultimate food-pairing profile. A rustic bouquet of bran flakes, hay, brandy and caramel. Light and off-dry with low acidity and a meaty umami on the finish created through slow maturation. Can be enjoyed at a range of temperatures, especially warm or hot. A honjozo to bring the dinner table to life. Try pairing with Chinese cuisine and fish dishes like mackerel, ayu and anago or a steak fillet.