This Junmai sake is made from Miyamanishiki rice grown in Yamagata Prefecture, polished to 55% and brewed using the kimoto method. Utilizing unique fermentation techniques, it has a deep flavor and a crisp, clean, dry taste. We recommend drinking it at room temperature or lukewarm.
*The "Makiri" in the product name refers to a sharp knife that has been passed down in Sakata and is mainly used by fishermen.It is considered a lucky charm that wards off evil spirits because it can cut down evil spirits.
Specific name, etc.: Raw moto pure rice / ALC (%): 15.0 / Main ingredient: Miyamanishiki / Rice polishing ratio (%): 55 / Yeast: Storehouse / Sake meter value: 8.0 / Acidity: 1.5 / Amino acid content: 1.4 / Brewing year: 2024
<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.
Founded in 1893 (Meiji 26), this brewery in Sakata City, Yamagata Prefecture, brews all of its sake using the traditional kimoto method. Its flagship brand is "Hatsumago."Sakata was known as "Sakai in the West, Sakata in the East" during the Edo period, and was a thriving port town as a key point for maritime traffic, so the first generation ran a shipping wholesaler. They began brewing sake in 1893. With the birth of their eldest son in the early Showa period, they changed the name of their sake to "Hatsumago" with the hope of creating a sake that would be loved and enjoyed by everyone.
Since its founding, Hatsumago Brewery has consistently used the time-consuming, traditional "kimoto" method of sake brewing. The naturally occurring yeast in the brewery brings about healthy and vigorous fermentation in the mash, resulting in sake that is characterized by its powerful, deep flavor and clean finish.
