Hakkaisan Daiginjo - 720ml
Description
Hakkaisan Daiginjo is made of a blend of the two most famous Sake rice species that are subsequently polished to 45%. These give the sake a wonderfully refined pure taste. Delicate, showing exotic fruit, anise, pear and melon on the pallet and a nice clean finish.
The sake will reinforce the taste of most dishes in a positive way, in which risotto with truffle in particular catches the eye.
This sake comes into its own when it is served cold in a white wine glass.
The water for this sake is known as Raid-Sama No Mizu What does water from the God Raiden. It is fresh melt water that flows from Hakkai mountain. The koji for this sake has been made manually in its entirety, a very intensive process.
From the brewery we also have the Sparkling Nigori Sake and one of the most exclusive Sake in Japan in our range of the Junmai Daiginjo Kongoshin Winter Sake. Niigata is the area with the most active breweries in Japan a total of 95. In the prefecture, most of the rice of Japan is grown, including many gohyakuman goku and Koshihikari. When we look at the number of liters of sake that is brewed, Niigata comes in third place after Hyogo and Kyoto.
Typical of sake from Niigata is that it is dry, after Kochi the driest in Japan. It is often light, very pure and pure with sometimes a special aftertaste called Kire. Kire finish is when you immediately have a clean feeling in your mouth after a sip Sake, there is no finish which would normally mean that this would be lesser sake but the opposite is true. The creation of a Kire finish is craftsmanship of a master Broewer the Toji.
Well -known breweries in the area produce Sake under the brand names Kubota, Kikusui, Ichishima, Homare Kirin, Koshino Kanbai, Yoshinogawa, Shirataki, Katafune and Nechi. The area used to be called Echigo located in the Chubu region on Honshu Island. It is surrounded by three mountain ranges on land and the Japanese Sea on the other side with Sado Island off the coast. In addition to sake and rice, the area is also known for the Koi carp with the best quality, the largest selection and even the largest Koi trading area in the world.
Symbol of the area is the tulip as flower, the Japanese Camelia as a tree and the Japanese ibis as a bird. In the winter there is a lot of snowfall which makes it an ideal ski area together with the many mountains. The same snow provides a huge water source for brewing sake.
The sake will reinforce the taste of most dishes in a positive way, in which risotto with truffle in particular catches the eye.
This sake comes into its own when it is served cold in a white wine glass.
The water for this sake is known as Raid-Sama No Mizu What does water from the God Raiden. It is fresh melt water that flows from Hakkai mountain. The koji for this sake has been made manually in its entirety, a very intensive process.
From the brewery we also have the Sparkling Nigori Sake and one of the most exclusive Sake in Japan in our range of the Junmai Daiginjo Kongoshin Winter Sake. Niigata is the area with the most active breweries in Japan a total of 95. In the prefecture, most of the rice of Japan is grown, including many gohyakuman goku and Koshihikari. When we look at the number of liters of sake that is brewed, Niigata comes in third place after Hyogo and Kyoto.
Typical of sake from Niigata is that it is dry, after Kochi the driest in Japan. It is often light, very pure and pure with sometimes a special aftertaste called Kire. Kire finish is when you immediately have a clean feeling in your mouth after a sip Sake, there is no finish which would normally mean that this would be lesser sake but the opposite is true. The creation of a Kire finish is craftsmanship of a master Broewer the Toji.
Well -known breweries in the area produce Sake under the brand names Kubota, Kikusui, Ichishima, Homare Kirin, Koshino Kanbai, Yoshinogawa, Shirataki, Katafune and Nechi. The area used to be called Echigo located in the Chubu region on Honshu Island. It is surrounded by three mountain ranges on land and the Japanese Sea on the other side with Sado Island off the coast. In addition to sake and rice, the area is also known for the Koi carp with the best quality, the largest selection and even the largest Koi trading area in the world.
Symbol of the area is the tulip as flower, the Japanese Camelia as a tree and the Japanese ibis as a bird. In the winter there is a lot of snowfall which makes it an ideal ski area together with the many mountains. The same snow provides a huge water source for brewing sake.
| Prefecture: | Niigata |
|---|---|
| Alcohol: | 15.5% |
| Classification: | Daiginjo |
| Content: | 720ml |
| Rice polishing ratio: | 45% |
| Rice type: | Gohyakuman-goku, Yamada-nishiki |
| Yeast: | Kyokai 901 |
| SMV: | +5 |
| Acidity: | 1.2 |
Product information "Hakkaisan Daiginjo - 720ml"
Hakkaisan Daiginjo is made of a blend of the two most famous Sake rice species that are subsequently polished to 45%. These give the sake a wonderfully refined pure taste. Delicate, showing exotic fruit, anise, pear and melon on the pallet and a nice clean finish.
The sake will reinforce the taste of most dishes in a positive way, in which risotto with truffle in particular catches the eye.
This sake comes into its own when it is served cold in a white wine glass.
The water for this sake is known as Raid-Sama No Mizu What does water from the God Raiden. It is fresh melt water that flows from Hakkai mountain. The koji for this sake has been made manually in its entirety, a very intensive process.
From the brewery we also have the Sparkling Nigori Sake and one of the most exclusive Sake in Japan in our range of the Junmai Daiginjo Kongoshin Winter Sake. Niigata is the area with the most active breweries in Japan a total of 95. In the prefecture, most of the rice of Japan is grown, including many gohyakuman goku and Koshihikari. When we look at the number of liters of sake that is brewed, Niigata comes in third place after Hyogo and Kyoto.
Typical of sake from Niigata is that it is dry, after Kochi the driest in Japan. It is often light, very pure and pure with sometimes a special aftertaste called Kire. Kire finish is when you immediately have a clean feeling in your mouth after a sip Sake, there is no finish which would normally mean that this would be lesser sake but the opposite is true. The creation of a Kire finish is craftsmanship of a master Broewer the Toji.
Well -known breweries in the area produce Sake under the brand names Kubota, Kikusui, Ichishima, Homare Kirin, Koshino Kanbai, Yoshinogawa, Shirataki, Katafune and Nechi. The area used to be called Echigo located in the Chubu region on Honshu Island. It is surrounded by three mountain ranges on land and the Japanese Sea on the other side with Sado Island off the coast. In addition to sake and rice, the area is also known for the Koi carp with the best quality, the largest selection and even the largest Koi trading area in the world.
Symbol of the area is the tulip as flower, the Japanese Camelia as a tree and the Japanese ibis as a bird. In the winter there is a lot of snowfall which makes it an ideal ski area together with the many mountains. The same snow provides a huge water source for brewing sake.
The sake will reinforce the taste of most dishes in a positive way, in which risotto with truffle in particular catches the eye.
This sake comes into its own when it is served cold in a white wine glass.
The water for this sake is known as Raid-Sama No Mizu What does water from the God Raiden. It is fresh melt water that flows from Hakkai mountain. The koji for this sake has been made manually in its entirety, a very intensive process.
From the brewery we also have the Sparkling Nigori Sake and one of the most exclusive Sake in Japan in our range of the Junmai Daiginjo Kongoshin Winter Sake. Niigata is the area with the most active breweries in Japan a total of 95. In the prefecture, most of the rice of Japan is grown, including many gohyakuman goku and Koshihikari. When we look at the number of liters of sake that is brewed, Niigata comes in third place after Hyogo and Kyoto.
Typical of sake from Niigata is that it is dry, after Kochi the driest in Japan. It is often light, very pure and pure with sometimes a special aftertaste called Kire. Kire finish is when you immediately have a clean feeling in your mouth after a sip Sake, there is no finish which would normally mean that this would be lesser sake but the opposite is true. The creation of a Kire finish is craftsmanship of a master Broewer the Toji.
Well -known breweries in the area produce Sake under the brand names Kubota, Kikusui, Ichishima, Homare Kirin, Koshino Kanbai, Yoshinogawa, Shirataki, Katafune and Nechi. The area used to be called Echigo located in the Chubu region on Honshu Island. It is surrounded by three mountain ranges on land and the Japanese Sea on the other side with Sado Island off the coast. In addition to sake and rice, the area is also known for the Koi carp with the best quality, the largest selection and even the largest Koi trading area in the world.
Symbol of the area is the tulip as flower, the Japanese Camelia as a tree and the Japanese ibis as a bird. In the winter there is a lot of snowfall which makes it an ideal ski area together with the many mountains. The same snow provides a huge water source for brewing sake.
| Prefecture: | Niigata |
|---|---|
| Alcohol: | 15.5% |
| Classification: | Daiginjo |
| Content: | 720ml |
| Rice polishing ratio: | 45% |
| Rice type: | Gohyakuman-goku, Yamada-nishiki |
| Yeast: | Kyokai 901 |
| SMV: | +5 |
| Acidity: | 1.2 |
Manufacturer "Hakkaisan (Niigata)"
Hakkaisan Brewery Company, opgericht in 1922, ligt aan de voet van de berg Hakkai in de prefectuur Niigata. Het bronwater dat uit de bergen stroomt, wordt gebruikt om zijn sake te produceren. De leidende principes van de brouwerij zijn om de beste sake te produceren waar men nooit teveel van zal hebben, om de hoogste productienormen toe te passen op al haar sake. De Brouwerij staat erop om in kleine batches te produceren, met behulp van handgemaakte koji en langzame gisting bij lage temperaturen. Dit om de kwaliteit hoog te houden zoals men deze over de wereld wilt brengen.
How we pack your order
Safe & careful packaging
- Every sake bottle is individually wrapped and secured with shock-absorbing materials.
- Reinforced dividers keep bottles from touching.
- Box sizes: 1, 3, 6 and 12 bottles—combined so everything fits snugly.
- Premium/limited editions receive extra protection (neck/base guards + added cushioning).
Temperature control
- To preserve flavour and aroma we use insulated packaging and, when needed, cold packs.
- Summer/Winter protocol: during heat or cold snaps we adjust packaging and dispatch day.
- Moisture-resistant inner layer used where appropriate to prevent condensation.
Reliable delivery
- Shipped with trusted carriers. You receive track & trace and email updates.
- Timed delivery or pickup point available (carrier dependent).
- Missed delivery? We’ll attempt again automatically or route to a nearby pickup point.
Sustainable packaging
- FSC-certified cartons and 100% recyclable void fill.
- Less plastic: paper tape and reuse of clean supplier boxes where possible.
- Compact packing to avoid shipping air and reduce CO₂.