Prefecture: Toyama
Rice & polishing: Gohyakumangoku, polished to 60%
Style: Tokubetsu Junmai, bottle-pasteurised once
Food pairings: Grilled squid, yakitori, white fish sashimi, herb salads
Taste: Fresh, crisp, herbal, clean
Alc.: 15.5%
This Tokubetsu Junmai from Haneya is pasteurised just once, in the bottle, straight after pressing, so it keeps the fresh, crisp taste and smooth, fine impression of newly pressed sake. Soft notes of green herbs lead into a distinct acidity that spreads across the mid-palate and fades slowly as you swallow, leaving a splendidly clean aftertaste. Made with Gohyakumangoku polished to 60%, it is a versatile food sake. Serve chilled.
SMV: +3
About the brewery
Fumigiku Shuzo was established in Toyama City in 1916. Owner-brewer Takaki Hane rebuilt the house around one rule: every sake, whatever its grade, is made with daiginjo-level technique, from limited-soak rice washing and box koji to using only the middle run of each pressing. To keep Haneya in constant supply, the brewery moved to four-season brewing, using water from the Joganji river system.
