- Modern Light
- France
- Sauvignon Blanc
| Product Name | Hakurakusei, Junmai Ginjo |
|---|---|
| Brewer | NIIZAWA SAKE BREWERY CO.,LTD. |
| Location | 63 Sanbongi Kitamachi, Osaki City, Miyagi prefecture |
| Head Brewer | Iwao Niizawa |
| Rice Brand | Kura no Hana (produced in Miyagi prefecture) |
| Percentage of Rice Milling | 55% |
| Alcohol Content | 16% |
| Mother Water | Underground water from Zao mountain system |
Type
| light | fresh | fruity | soft |
| 〇 |
| sharp | dry | sweet | rich |
| 〇 |
Award History
6th place at the 2017 SAKE COMPETITION
About Brewer
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. Having a refined palate – which has itself landed him accolades in several tasting competitions – current fifth-generation Chief Operator Iwao Niizawa used his energy as both the first Head Brewer of his own firm and status as the outright youngest in Miyagi Prefecture – at the time – to reverse the declining fortunes of the brewery.
When the Great East Japan Earthquake struck in 2011, however, the brewery was completely destroyed, relying on his indomitable spirit and the dedication of both the brewery workers and an army of volunteers to carry out a miraculous relocation and rebuilding process in Kawasaki-cho, Shibata District, within the same year.
Just five years later, the brewery was awarded First Prize for its Atago no Matsu label in the 2016 Sake Competition – featuring the most extensive sake examination board in Japan – bestowing upon it the status of best in Japan.
Their limited distribution product line includes the Hakurakusei, made by the Head Brewer himself; Atago no Matsu, firmly rooted in the local area; Zankyo; Atago no Sakura; and Hiryu.
About Product
Fully embracing the “ultimate meal-time sake” ethos, both aroma and sweetness are subtle and subdued, taking maximum advantage of the Kura no Hana variety of rice favored in Miyagi Prefecture.
Delicate at first, it proceeds to a well-rounded palate and neat aroma, before dissipating in a flurry that is unique to this sake. Without tiring the palate, savory notes gradually build from the third glass onward, commending it for any extended dining experience.
Suitable Dish
Fish and shellfish Generally (especially excellent with shellfish and white fish), soup stock, smoked food, cheese,
Smoked salmon, raw ham salad, oyster’s quiche, boiled abalone, shark fin soup
Recommended Temperature Range
Around 10℃
Recommended Vessel
Medium-sized glass with small caliber