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There are many versions of Hakkaisan Daiginjo, but this red label is the first one. 2300 yen or so, the top aroma is indeed a Daiginjo, with a freshness reminiscent of green apples. When you put it in your mouth, you can feel the light aroma and wonder why it is so light. It has a mouthfeel as if you were drinking high-quality water, yet it is not too intoxicating, so it is recommended for beginners. The optimal temperature is 5 to 10 degrees Celsius. At worst, it feels like an imitation of Otter 39. This lightness is similar to that of 8 years in the snow cellar for aged sake.
List of Labels
raw rice
domestically produced rice
Malted rice used
domestically produced rice
ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)
50
sake brewing name
Hakkai Brewery
Yeast used
domestic products
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
Unknown, but about +3
Production period
20221104
acidity
low (position)
Date of purchase
20230216
amino acid degree
Tasting Day
20230216
alcohol content (usu. expressed per cent)
15.5
Where to Buy
kojiya
specific name
Junmai Daiginjo (brew of sake)
optional entry
Other Special Notes
Directly from the brewery
wine tasting
Information on vision
cage
nashi (Pyrus pyrifolia, esp. var. culta)
even
High transparency
sunshine
colorant
nashi (Pyrus pyrifolia, esp. var. culta)
Information on sense of smell
(incense) pastille
green apple
incense
nashi (Pyrus pyrifolia, esp. var. culta)
tobacco smoke
incense for the aged
nashi (Pyrus pyrifolia, esp. var. culta)
type of incense brewed by low temperature fermentation from white rice milled to 60%
Information on Taste
sweetness
Leaves a slight residue on the tongue
elegant
Very classy
depressing the string of a zither with one's left hand
