Hakkaisan “Yukimuro”

Hakkaisan Brewery

Hakkaisan Yukimuro Sake, Hakkaisan Brewery. Founded in 1922, Hakkaisan Brewery is situated at the foot of sacred Mt. Hakkaisan, meaning 'eight peaked mountain', in Niigata, Japan. The region is famous for its deep winter snowfalls which sometimes reach over 10 feet (3 meters).

Hakkaisan “Yukimuro”

Hakkaisan Brewery

This sake has two things in common with Elsa of Arendelle. Like Elsa, it lives surrounded in snow in a Yukimuro, or a snow storage vault, and like Elsa, it mellows out at end of the show thanks to its three-year aging process. Nearly 1000 tons of snow is brought in once a year from the low hills behind the brewery into the nearly 19,000 square-feet insulated Yukimuro, where the sake is stored for three years.

The snow keeps the vault at a stable 3–5°C (about 37–41°F) throughout the year without any need for electricity. The sake is made with a slightly higher alcohol content to maintain the flavors through the long aging period. The bottle is also worthy of mention; designed by graphic designer Kenya Hara (art director for Muji, among many other things), it is an all-white wonder, even the inside and the stopper are white. The aging achieves a deeper complexity and smoothes out any sharp edges. The higher acidity level makes it a good companion to a wider variety of cuisines. This is a sake that packs a punch with its complex aroma and umami-forward palate, but with a dry, clean, crisp finish.

ML.
720
VOL.
ALC.
17%
VOL.
Regular price $82.00

ABOUT THIS BOTTLE

HAKKAISAN YUKIMURO

Subtle but complex aroma of green banana, baked pineapple, spring flowers and honeydew. Umami-forward, Yukimuro is smooth-textured, with palate of ripe melon, and a touch of anise. A dry, crisp finish.

TASTING NOTES

 

Rice Polishing Ratio

This sake is made from Gohyakumangoku and Yukinosei rice that has been polished down to 50%.


HOW TO ENJOY

PAIRING

Its high acidity makes it versatile. Pair it with sushi, sashimi, ratatouille, tomato stew, beef short rib.

 

SERVING

Hakkaisan's Global Brand Ambassador Tim Sullivan says, serve chilled to emphasize its clean finish, or warm it gently to appreciate its savory umami notes.