Hakkaisan Bar Mizonokuchi Main Store

A pure rice daiginjo brewed with handmade koji and the spring water from 'Raiden-sama's clear water', which is made from the melted snow of Hakkaisan. It has a transparent and beautiful flavor with a gentle and refined sweetness. Alcohol content: 15.5%, Sake meter value: +4.0, Acidity: 1.3, Amino acid level: 1.2, Koji rice: Yamada Nishiki, and other rice varieties: Yamada Nishiki, Miyama Nishiki, Gohyakumangoku, etc. Rice polishing ratio: 45%

A finely smooth and beautiful flavor with a hint of elegant sweetness, crafted by skilled brewers who continue to produce the finest sake year after year. Alcohol content: 15.5% Sake meter value: +5.0 Acidity: 1.2 Amino acid content: 1.1 Rice for koji: Yamada Nishiki Rice for blending: Yamada Nishiki, Gohyakumangoku, and others Polishing ratio: 45%

Raideen Beer is brewed at the Sarukura Mountain Brewery, newly established by the sake brewery Hakkaijozō. The brand name 'Raideen' is derived from the local famous water 'Raiden-sama's Clear Water' from Minami-Uonuma, which is the source of the brewing water. This pure spring water, which flows from the foothills of the sacred Hakkaisan mountain, boasts a rich water volume of 400 tons per day and is known for its exceptionally soft quality. The packaging label that symbolizes the brand features illustrations inspired by the monkeys that inhabit the area around the brewery.

By adding plum paste, the flavor of the plum is enhanced, resulting in a smooth texture. Alcohol content 14.0% Ingredients: Authentic shochu, plum, fructose

A pure rice ginjo sake with a beautiful and crisp flavor that expresses the umami of rice. Alcohol content: 15.5%, Sake meter value: +1, Acidity: 1.7, Amino acid content: 1.6, Koji rice: Gohyakumangoku, Koshihibiki, Todorokiwase, and others. Polishing ratio: 55%.

A soft mouthfeel and elegant flavor. Great as chilled sake or warmed sake. This is a representative sake of Hakkaisan. Alcohol content: 15.5% Sake meter value: +4.0 Acidity: +4.0 Amino acid level: 1.2 Rice used: Gohyakumangoku (koji rice and main rice) / Todoroki Wase and others (main rice) Rice polishing ratio: 55%

This is a soft and elegant sake brewed with sake instead of water. Alcohol content: 17.5% Sake meter value: -36 Acidity: 2.5 Amino acid content: 2.5 Rice used: Gohyakumangoku (koji rice), Yukinosei and others (table rice) Polishing ratio: 60%

Refreshing acidity and a floral aroma, with a clean aftertaste. The carbonation bubbles burst pleasantly in the mouth. Alcohol content: 14.5% Sake meter value: -23 Acidity: 1.6 Amino acid content: 1.4 Rice used: Gohyakumangoku (Koji rice) Yamada Nishiki and regular rice (Kake rice) Polishing ratio: 60%

This is a sake that has been aged for three years using the power of nature. Alcohol content: 17.0% Sake meter value: -1.0 Acidity: 1.5 Amino acid level: 1.3 Rice used: Yamada Nishiki (Koji rice), Yukinosei, Gohyakumangoku (main rice) Polishing ratio: 50%

This is freshly pressed sake released during the peak season of sake brewing, available only in winter. Alcohol content: 19.0% Sake meter value: +4.0 Acidity: 1.7 Amino acid content: 1.6 Rice used: Yamada Nishiki (Koji rice) Gohyakumangoku, Koshiibuki, and others (main rice) Rice polishing ratio: 60%

A freshly pressed junmai ginjo sake released once a year, limited to December. Alcohol content: 17.5% Sake meter value: ±0 Acidity: 1.9 Amino acid content: 1.3 Rice used: Yamada Nishiki (Koji rice and Sake rice) Gohyakumangoku and others (Sake rice) Polishing ratio: 50%

Uses Yamada Nishiki as the rice. A pure rice genshu characterized by a deep flavor with restrained sharpness and lightness. Alcohol content: 17.5% Sake meter value: 0 Acidity: 1.5 Amino acid level: 1.4 Rice used: Gohyakumangoku (Koji rice) Yamada Nishiki, Yukinosei, Todorokiwase, and others (Kake rice) Rice polishing ratio: 55%

This is a top-quality sake with an unwavering aroma and taste that embodies nobility. It is a first-class product created after a long aging process of two years. Alcohol content: 17.0% Sake meter value: ±0.0 Acidity: 1.5 Amino acid level: 1.5 Rice used: Yamada Nishiki (koji rice, kakemai) Gohyakumangoku and others (kakemai) Rice polishing ratio: 40%

A flavor that embodies umami within its refreshing taste. This is a Junmai Daiginjo brewed with the highest quality standards at Kōwazura. Alcohol content 17.0% Sake meter value +1 Acidity 1.2 Amino acid content 0.8 Koji rice Yamada Nishiki Rice used Yamada Nishiki Polishing ratio 45%

Clear aroma, no off-flavors. This is a Daiginjo brewed with the highest quality standards at Kōwazukuri. Alcohol content 15.5%, Sake meter value +7, Acidity 1.1, Amino acid level 0.9, Koji rice Yamada Nishiki, Rice used Yamada Nishiki, Miyama Nishiki, Polishing ratio 40%

A rich flavor that combines the mellow smoothness developed through over 3 years of aging with the unique taste of sake. Alcohol content: 40.0% Ingredients: Sake lees Distillation method: Reduced pressure distillation

Made with high-quality domestic plums and the original sake of Hakkaisan. You can enjoy the harmony of the natural acidity of the plums and the soft flavor unique to Hakkaisan. Alcohol content: 13.0% Ingredients: Sake, plums, fructose, rock sugar.

The natural acidity and elegant sweetness of plums. Enjoy it on the rocks or with water. Alcohol content: 14.0% Ingredients: Authentic shochu, plums, fructose

Famous Niigata Sakes: Tsurunoe, Kagetora, Shimeharitsuru, Koshi no Kanbai, Kirinzan, Kubota, Hokusei, Yukionna, Asahiyama, Yoshinokawa, Tsurunotomo, and Kikusui seasonal limited sakes.

This is a shochu highball made with Hakkaisan rice shochu 'Yoroshiku Senman Arubeshi'.

This is a Japanese sake highball made with Hakkaisan sake.

Oolong High, Green Tea High, Jasmine High

We offer a variety of original sake cocktails made with 'Hakkaisan Sake'.