Kuromatsu Hakushika Hyogo Yamadanishiki Junmai Sake Japan (300ml)

Syle:  Yamadanishiki Junmai Sake

Producer: Hakushika - Tatsuuma-Honke Brewing Co.

Rice: Yamada Nishiki Rice

Region: Kinki

Country: Japan

Taste: Brewed with the best of all sake rice varieties, locally-produced Hyogo Prefecture Yamadanishiki, this sake exudes a character and taste like no other. Junmai Yamadanishiki is carefully crafted to bring out the rice's most delicious aspects ("umami") while creating a delicate balance between a full body and pleasantly mild dryness.

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What is Yamadanishiki Junmai Sake? Yamadanishiki Junmai Sake is a type of pure-rice sake made with a specific, highly-regarded sake rice called "Yamadanishiki". The term "Junmai" indicates that the sake contains no added alcohol and was made using only rice, water, yeast, and Koji. The sake is known for having a clean, balanced, and full-bodied flavor profile with complex notes, often with fruity and earthy characteristics. .

Nishinomiya, which is located in the "Nada area" between Osaka and Kobe, was long famed for its quality water, access to choice rice and location near the ocean. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662. A talented businessman, Kichizaemon saw that there was not only a future in sake brewing but also in barrel making. He used these barrels to transport the sake on special "barrel ships" known as tarukaisen up to the flourishing market in Edo (modern-day Tokyo). In Edo, the sake found great popularity and increasing demand. The 1600s were the start of a more modern blossoming of Japanese culture and typified by a wide-encompassing spread in interest for the arts, fashion and matters of taste. In this environment, the demand for delicious, "refined" sake now possible through improved brewing techniques expanded. No longer a drink only for the nobility, samurai or special events, sake was now available for the common person for enjoyment at home or in the new casual izakaya pubs emerging throughout the country. In the beginning, the production was only 20 kiloliters per year but by the next few generations, the annual production grew to 70 kiloliters. By the early 1800s, annual production had increased to 250 kiloliters making the Tatsuuma Brewery one of Japan's leading sake producers. In the 1840s, the Tatsuuma family is now run by the son-in-law of the 9th generation Tatsuuma business enters into modern sail ship making and the sale of "miyamizu water." Due to untimely passing, his wife "Kiyo," who is a direct Tatsuuma descendant, takes over the reins of the business until her son comes of age. Her influence was as important as it was long to strengthen and expand the business. With a strong work ethic and talent for strategy she devotes herself to strengthening the business by continuing the shipping business, sale of miyamizu water, and sake brewery building projects. Sales efforts expand to sell sake not only in Tokyo but in regional areas accessible by ship. Hakushika is known as one of Japan's leading sake brews and enjoys increasing popularity as the sake best suited to match the nearly limitless range of Japanese cuisine. Abroad, more discerning sake fans appreciate Hakushika sake not only as a pleasant accompaniment to sushi but also for its own merits.