Hachinohe Shuzo is well-known for their use of the kō-on tōka (high temperature saccharification fermentation) method in conjunction and use of white koji for all of their sakes. White koji grows slower than yellow koji, and one way to propell fermentation is to ferment at a higher temperature. Kō-on tōka results in sakes high in citric acid for a crisp, fresh taste. Because this process creates citric acid, lactic acid (which is usually added to yellow koji moromi) is not added during fermentation.
A little tart and slightly sweet, this sake sports a unique green grape nose and soft texture, all rounded out by a dry finish.
- Brewed in Aomori, Japan at Hachinohe Shuzo
- Tokubetsu junmai shirokouji jikomi
- Seimaibuai (rice kernel remaining): Local Aomori rice 60%
- ABV 15%
- 24 fl oz (720ml)