This Junmai Daiginjo is full bodied and fruit forward with a smooth mouth feel. It is aromatic, refined and well balanced to provide “gorgeous Ginjo aroma” and “mellow flavor”. Pairs well with fried seafood, yakitori, cream cheese based dips, marinated octopus. Hatsumago sake is manufactured with traditional Kimoto brewing method which was used for 300 years. It's rare today because it is labour intensive technique.
- 100% Yamada Nishiki
- 40% polishing
Hatsumago is a brewery that has won one of the highest number of gold awards in the Japan’s National Sake competitions. The brewery has used the traditional Kimoto brewing method for more than 100 years. The Kimoto method is rare today because it is costly, labour intensive and requires highly skilled labour. The sakes produced by the Kimoto method have rich flavours with multi layers of light flavour components. The brewery is located in the cool coastal area of Northern Japan. The name Hatsumago translates to “First Grandchild”.