Hiwata, Yamahai Junmai, Daiginjo, Omachi

  • Classic Medium


Product Name Hiwata, Yamahai, Junmai Daiginjo, Omachi
Location 52, Arikabeshinmachi, Kannari, Kurihara City, Miyagi prefecture
Head Brewer Yohei Sato
Rice Brand Omachi (Produced in Okayama prefecture)
Percentage of Rice Milling 45%
Alcohol Content 16%
Mother Water Natural water of Reido Hall of Mt. Kurikoma



light fresh fruity soft
sharp dry sweet rich

Award history

Gold medal at the 2017 KURA MASTER

About Brewer

Founded in 1840, the name Hagi no Tsuru is derived from the old name for the town where the brewery was first situated – originally Hagi no Mura, ‘The Town of the Blush Clover’ – now referred to as Kannari Arikabe. This was the first brewery in Miyagi Prefecture to move into specific grades of sake, after pioneering figure Yohei Sato acquired three decades of working experience in other breweries. Upon returning and assuming the role of Chief Operator in 2002, the Hiwata label was born, specializing in yamahai-style sake. It takes the name from the traditional circular rice field, wherein sacred rice is grown specifically for dedication to the gods, and is intended to promote a similar communal celebration of life among its drinkers. Like the man itself, this sake doesn’t aspire to high fashion, but is content to promote the sense of comfort and familiarity one derives from a favorite old jacket. At the same time, his dedication to the latest brewing advances and storage technology leads to a perfect marriage of “classic brewing methods and modern management”, ensuring that its followers are never fatigued by any one aspect.

About Product

Marrying the traditional yamahai-style, which emphasizes a natural preparation, with the primeval Omachi rice variety gives rise to the zenith of the Hiwata range – the Junmai Daiginjo. With a velvet-smooth texture, rigid yet refined body, and symphonic after-notes, this sake delivers a crescendo only heightened when set against harmonious dishes.

Suitable Dish

【Cold Sake】Roasted shrimp and crab
【Warm Sake】Hot pot of crab, Saute of shrimp, Boiled rockfish in soy sauce

Recommended Temperature Range

【Cold Sake】10-15℃
【Warmed Sake】Around 45℃

Recommended Vessel

【Cold Sake】 Small trumpet-shaped glass
【Warmed Sake】Flat cup of small pottery