Move over flowery, floral daiginjos, make way for this Hakusan, a junmai daiginjo that stops you in your tracks with kombu, soy sauce, and honey on the nose. The texture contrasts with the nose, delivering a soft and pillowy mouthfeel. This junmai daiginjo uses the highest quality (Toku A-A) Yamada Nishiki rice, and the brewery's propriety yeast. Have this sake chilled alongside briny shellfish like oysters and clams, or with wild mushrooms.
- Junmai daiginjo
- Seimaibuai (rice kernal remaining): Yamada Nishiki 50%, SMV: +2, Acidity: 1.3
- Brewed in Ishikawa, Japan
- 24 fl oz (720ml)
- 15% ALC/VOL