Hakuin Masamune, Kimoto Junmai, Homare-Fuji

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 savoury, 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.