Prefecture: Miyagi
Rice & polishing: Local rice, polished to 40%
Style: Junmai Daiginjo
Food pairings: Seafood, clam chowder, creamy pasta, Cantonese steamed fish
Taste: Banana and melon, pineapple freshness, gently sweet, refreshing
Alc.: 15%
Rather than pushing yeast-driven aromas simply because it is a daiginjo, Hakurakusei puts the focus on flavour drawn from the rice. Pleasant notes of banana and melon are quickly followed by a pineapple-like freshness. The finish is gently sweet, with refreshing acidity that leaves a soft, clean aftertaste. A versatile food sake, it works with Japanese, Western and Chinese dishes alike. Chill it lightly in the fridge and serve in a wine glass.
SMV: +5｜Acidity: 1.6
2026 Kura Master — Gold (Junmai Daiginjo) 2026 Bangkok Sake Challenge — Gold 2026 Tokyo Sake Challenge — Silver (Junmai Daiginjo)
About the brewery
Niizawa Brewery dates its founding to 1895 in Osaki, Miyagi, and moved production to Kawasaki Town in Shibata District in 2011. Instead of a conventional toji hierarchy, its brewers work as a team under a young head brewer, with the stated aim that today's sake should be better than yesterday's. It uses diamond-roll milling to reach very high polishing rates and stores all finished sake at minus five degrees.
柔らかな 口当 たりの 後 にマスカットを 思 わせる 香味 が 口中 にパ ッと 広 がり 爽 やかな 酸味 が 余韻 を 引 き 締 めます 。 吟醸香 や甘味 に 頼 らない 食中大吟醸 です 。 和洋中 どんなお 食事 とでも 合 わせられ る 万能 な 食中酒 。 冷蔵庫 で 軽 く 冷 やしてワイングラス 等 でお 楽 し み 下 さい 。 日本酒度: 5 酸度: 1.6 アミノ 酸度: 1.1 精米歩合: 40%
