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Rice shochu_Hakkaisan Brewery/Yellow koji three-stage brewing

Rice shochu_Hakkaisan Brewery/Yellow koji three-stage brewing

新潟県／八海醸造

This shochu, which incorporates the brewing techniques of the Japanese sake "Hakkaisan," is made using a three-stage brewing process with sake yeast and yellow koji. Sake lees are added during fermentation, and the resulting shochu has a subtle aroma reminiscent of ginjo sake, and is then distilled under reduced pressure. It is then aged for over two years.

ALC(%): 25.0 / Main raw material: 米

¥1,309
¥1,309
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Producer/Brewery ( Niigata Prefecture / Hakkaisan Brewery (Hakkaisan - Yoroshiku Senman Arubeshi) )

Founded in 1922, this brewery is located in Minamiuonuma City, Niigata Prefecture. Its flagship brand, Hakkaisan, is one of Japan's most well-known brands. In recent years, the brewery has expanded its lineup to include craft beer, gin, and koji amazake in addition to Japanese sake. Expectations are rising for its aggressive business development, including the start of sake brewing in Brooklyn, New York, in the fall of 2023.

In sake brewing, the brewing water is "Raiden-sama no Shimizu," underground water from the sacred mountain, Mt. Hakkai, and by balancing the traditional techniques of Echigo brewers with mechanization, we aim to produce high-quality sake and strengthen our production system.

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