– Oct 1, 2020 –
Hakkaisan Brewery is very particular about the sake rice it uses, featuring four types of sake rice for the particular sake-brewing process. Gohyakumangoku is used for koji rice, Yuki no Sei is used for shubo or yeast mash, Yamada Nishiki is used for first and second steps of Kakemai, and Todorokiwase Yamada Nishiki is used for the closing step of Kakemai. Sakes are usually heated (“Hi-Ire”) twice, which is usually done before bottling. Yet Hakkaisan Tokubetsu Junmai Namazume Genshu actually omits the second heating and instead brews by a method called “Namazume,” or raw bottling. Omitting the second Hi-Ire brings a refreshing aftertaste while giving off a rich and sweet aroma produced by a magical blend of the four types of sake rice.
