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”.
HATSUMAGO SHOZUI JUNMAI DAIGINJO
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
Pours clear, but with a faint silvery cast. The aroma is a surprisingly smooth mix of ripe pineapple, anise, and apple, which blends deftly with the medium-to-full body taste. The creamy, vanilla flavor is supported by a subtle praline hint that ends in an almost spicy finish. The explosive flavor got this sake a gold medal in the 2015 BTI World Wine Championships.
HATSUMAGO’S PRINCIPLE OF SAKE BREWING
The “Kimoto-Zukuri” Sake Making Method, a traditional craft skill – for one search of originality and uniqueness of taste.
The important principle of Hatsumago’s sake brewing is the “Kimoto-Zukuri” sake making method. The “Kimoto-Zukuri” method is a technique of breeding yeast using airborne lactic acid bacteria living in the brewery. This method requires meticulous skills and years of experience.
Sake made using the “Kimoto-Zukuri” method is unique because of its complexity, depth and smooth aftertaste. These characteristics complement the flavors of various foods.
THE IMPORTANT STEPS OF HATSUMAGO SAKE MAKING PROCESS
• Carefully selecting rice and polishing it with great care.
• Preparation of koji rice (koji-cultured rice) is an important step because it determines the taste of Hatsumago.
• Breeding yeast using the traditional kimoto making method, which was handed down from generation to generation.
• Superb fermentation technology brews quality sake.
• Hatsumago has won gold meals in Japan's National Sake competition over the last 20 years.
• Gold Award at 2008, 2009, 2010 US National Sake Appraisal
• Gold Award at 2009 Japan National Sake Competition
• Gold Medal, 94 Points at 2008 BTI World Wine Championship
• Gold Medal, 2015 BTI World Wine Championships.
• 2010 National New Sake Awards
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