Hakuin Masamune, Kimoto Junmai, Homare-Fuji

  • Classic Medium
  • France
  • Aligote

Product Name Hakuin Masamune, Kimoto Junmai, Homare-Fuji
Brewer Takashima Shuzo Co., Ltd.
Location 354-1, Hara, Numazu City, Shizuoka prefecture
Toji Kazutaka Takashima
Rice Brand Homare Fuji (produced in Shizuoka prefecture)
Percentage of Rice Milling 65%
Alcohol Content 15-16%
Mother Water Underground water of Mt. Fuji



light fresh fruity soft
sharp dry sweet rich

About Brewer

Founded in the first year of the Bunka era – 1804 – and located in the foothills of Mt. Fuji in Numazu City, Shizuoka Prefecture, the brewer promotes “mellow but refreshing sake” using 200-year-old ground water that seeps from the sacred mountain itself.
Born in 1978, and succeeding to the positions of Chief Operator and Head Brewer at the age of 25, Kazutaka Takashima lead the transition from table sake to more refined styles, eventually phasing out the use of distilled alcohol in favor of heat-based pasteurization from 2012. In so doing, the brewery pursues a balance between quality and consistency, gaining acclaim for its mastery of ginjo-grade sake in the Shizuoka region.

About Product

Despite silver and gold accolades at both the International Wine Challenge and Warmed Sake Contest, respectively, the brewery discontinued production of its lauded Yamahai Junmai style in favour of the older kimoto method in 2014, pursuing a firmer, more crisp and distinctive profile.
The succeeding Kimoto Junmai takes advantage of the high yeast concentration afforded through this approach to cultivate the most resilient strains and fully ferment the mash, resulting in high alcohol and very low residual sugars. Alternating between mild, deeply savory, and lightly refreshing characters from initial taste, across the palate, and right through to after-taste, it beguiles you into repeating the experience with each sip.

Suitable Dish

Sashimi (in particular, mackerel and sardine), sushi, dried fish grilled in charcoal fire, sewing pasture juice, roasted roast, general soup stock (from soaking to boiling), tarioliini of shrimp and cabbage,
white fish saute (Americaine), steamed grouper (Hata), spring rolls etc.

Recommended Temperature Range

Around 10℃, room temperature, around 45℃
【Warmed Sake】Around 45℃

Recommended Vessel

Flat cup of thin pottery