This is one of our client's favorite bottles of Sake under the $100 mark. Most familiar with Sake will recognize the Hakkaisan name as a source of high-quality values, and, more often than not, it is a bottle that opens the door for many to another world of Sake. We have offered many Sakes from Hakkaisan over the years, tasting with the ambassadors for the brand many times along the way. We were able to re-taste the Yukimoro again, and even after trying it multiple times, it was still an enlightening, superb bottle. Founded in 1922, the Sake from Hakkaisan is magical, and even at this pricing, they are using techniques typically found in much more expensive bottles.
Hakkaisan is located in Niigata Prefecture in western Japan in the mountainous countryside of Uonuma. Here, every January, in the harsh freezing winter, the master brewer and his assistants come together to make their famous Sake using centuries-old techniques developed during the Meiji era. Yukimoro Junmai Daiginjo is made with two rice varieties, Yamadanishiki and Goyakumangoku, polished down to 50%, along with spring water from Mt. Hakkai, known in times of old as "spring water of the god Raiden," much of which comes from the snowmelt from the mountain. The snowmelt is lower in minerals, contributing to an immaculate and pure taste that Hakkaisan and the region of Uonuma are famous for creating. Another great technique used is the aging of the Sake for three years inside a two-story dome made out of snow that is naturally refrigerated at 3 degrees Celcius (37.4 F), a technique the region has used to preserve food over the centuries. After three years, the Sake rounds out and becomes very smooth and silky on the palate, but it still retains its freshness and purity as if it had just been brewed. Yukimoro is also Genshu, meaning that it is undiluted, unlike many sakes, and as a result, has a point or two more alcohol, showing a bit more depth, power, and richness as a result which marries very well with the pure style here. Since this Sake is made during the winter in such a cold environment, the taste is very subdued and cerebral, with a light body and an ever-so-gentle touch of sweetness, showing ethereal and nuanced flavors and aromas. Due to its profile, it is a sake that goes with many types of cuisines, does not clash with bolder foods, and pairs well with umami flavors. It can be served chilled to accentuate the dry finish or slightly warmer, letting more of the umami notes come out. This is the ultimate bridge between value and quality, so precise and elegant, and there is a reason why the Sake School of Japan only uses Hakkaisan's Sake to teach their students. They are authentic expressions of their category at reasonable pricing held to an excellent standard, and the Yukimoro is a must-try for the devout or curious sake drinker.
Hakkaisan Yukimoro Junmai Daiginjo Genshu Snow Aged 3 Years Sake 720ml
Hakkaisan Yukimoro Junmai Daiginjo Genshu Snow Aged 3 Years Sake 720ml
This is one of our client's favorite bottles of Sake under the $100 mark. Most familiar with Sake will recognize the Hakkaisan name as a source of high-quality values, and, more often than not, it is a bottle that opens the door for many to another world of Sake. We have offered many Sakes from Hakkaisan over the years, tasting with the ambassadors for the brand many times along the way. We were able to re-taste the Yukimoro again, and even after trying it multiple times, it was still an enlightening, superb bottle. Founded in 1922, the Sake from Hakkaisan is magical, and even at this pricing, they are using techniques typically found in much more expensive bottles.
Hakkaisan is located in Niigata Prefecture in western Japan in the mountainous countryside of Uonuma. Here, every January, in the harsh freezing winter, the master brewer and his assistants come together to make their famous Sake using centuries-old techniques developed during the Meiji era. Yukimoro Junmai Daiginjo is made with two rice varieties, Yamadanishiki and Goyakumangoku, polished down to 50%, along with spring water from Mt. Hakkai, known in times of old as "spring water of the god Raiden," much of which comes from the snowmelt from the mountain. The snowmelt is lower in minerals, contributing to an immaculate and pure taste that Hakkaisan and the region of Uonuma are famous for creating. Another great technique used is the aging of the Sake for three years inside a two-story dome made out of snow that is naturally refrigerated at 3 degrees Celcius (37.4 F), a technique the region has used to preserve food over the centuries. After three years, the Sake rounds out and becomes very smooth and silky on the palate, but it still retains its freshness and purity as if it had just been brewed. Yukimoro is also Genshu, meaning that it is undiluted, unlike many sakes, and as a result, has a point or two more alcohol, showing a bit more depth, power, and richness as a result which marries very well with the pure style here. Since this Sake is made during the winter in such a cold environment, the taste is very subdued and cerebral, with a light body and an ever-so-gentle touch of sweetness, showing ethereal and nuanced flavors and aromas. Due to its profile, it is a sake that goes with many types of cuisines, does not clash with bolder foods, and pairs well with umami flavors. It can be served chilled to accentuate the dry finish or slightly warmer, letting more of the umami notes come out. This is the ultimate bridge between value and quality, so precise and elegant, and there is a reason why the Sake School of Japan only uses Hakkaisan's Sake to teach their students. They are authentic expressions of their category at reasonable pricing held to an excellent standard, and the Yukimoro is a must-try for the devout or curious sake drinker.
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