uses spring water that flows from the mountain to produce its sake. The guiding principles of the brewery
are to produce the finest light sake that people will never tire of and to apply the highest standards of daiginjo production to all its sakes. In order to achieve the smooth and wonderfully pure and mellow flavours of
Hakkaisan's sake, the brewery insists on producing in small batches, using hand-made koji mould and
slow fermentation at low temperatures.
The taste is quite rich and full with tremendous depth of flavor.
It goes down extremely smooth - this is accounted for by it’s fantastic milling rate of 40%. Balanced and deep.
