Hokkai Suisan B.V. | Craft sake
Haccoba Zarai Hanamoto
This release is brewed using naturally cultivated Koshihikari rice from Aiai Agri Ota in Haramachi Ward, Minami-Soma City. The rice has been carefully explored in brewing over multiple years and has become a foundational element of production since 2022. Minimal polishing allows the rice’s inherent umami characteristic of organically grown rice to remain intact and fully expressive.
Layered flavor is a defining feature of this sake. Yellow koji contributes a round, juicy umami, while white koji adds a lively, refreshing acidity. Subtle herbal accents from Tanghua Cao bring additional depth and complexity. Aromatically, the sake is light and clean, with notes reminiscent of fresh Japanese pear. On the palate, umami and acidity are softly integrated, spreading evenly with a smooth, controlled texture.
Designed for versatility, this sake performs beautifully when served chilled or gently warmed
Sake type: Craft sake
Rijstsoort: Koshihikari
Rijst-polijstingsgraad: 90%
Alcoholpercentage: 13%
Herkomst: Fukushima
Inhoud: 500 ml
Smaaknotities: Subtle herbal accents from Tanghua Cao bring additional depth and complexity. Aromatically, the sake is light and clean, with notes reminiscent of fresh Japanese pear. On the palate, umami and acidity are softly integrated, spreading evenly with a smooth, controlled texture.
Aanbevolen gerechten: Grilled saba (mackerel) with salt
The rich, oily umami of the mackerel is lifted by the sake’s acidity, while the clean, dry finish keeps the pairing balanced and refreshing.
Roast chicken with herbs and lemon
The gentle umami complements the savory meat, the acidity mirrors the lemon, and the herbal notes tie everything together without overpowering the dish.
Serveertemperatuur: Ideally around 8–10 °C, to provide a clear and aromatic experience.
Haccoba is on a mission to "liberate" sake, drawing inspiration from the old doburoku tradition, when families brewed sake at home without licenses. They combine these primitive brewing methods with the free-spirited culture of craft beer—for example, by adding hops during fermentation (the Hanamoto method from Tohoku). In doing so, they blur genre boundaries and create a new, incomparable flavourful experience that stays true to the ancient roots of sake while embracing modern experimentation.