Hakkaisan Kounin Koshitsu Izakaya Echigo Shubo Hakkaisan Hiroshima Station Front

This is the highest quality sake, characterized by both aroma and taste that exude nobility. The meticulously polished Yamadanishiki, of the highest quality, is brewed with the utmost care and time, transforming into 'Kongoshin' after a long aging period of two years. Half a go 2750 yen, one go 5500 yen.

A flavor that embodies umami within its delicate taste. This is a junmai daiginjo brewed with the highest quality standards in mind. It is a sake that enhances the flavors of dishes. Half serving 2200 yen, full serving 4400 yen.

Please enjoy the rich flavor of rice and the smooth throat feel. On a clear winter day, as the sunlight begins to melt the snow in the crisp air. This sake embodies an indescribable tranquility and calmness felt during such moments. Half a go 880 yen, one go 1760 yen

A clean sake without any off-flavors, reminiscent of Hakkaisan covered in snow. It is made from carefully selected sake rice polished to 40% and brewed only during the limited period of harsh winter. The sake, crafted with great care by the brewers, is slowly aged to create a product with a soft mouthfeel and richness. Half serving 880 yen, full serving 1760 yen, bottle 6380 yen.

This sake has a beautiful and refreshing flavor, with a subtle acidity and a strong sense of its flavor structure. The sake and food enhance each other, allowing for various enjoyable pairings. Half serving 770 yen, one serving 1540 yen, bottle 5280 yen.

A soft mouthfeel and a delicate flavor. This is a representative sake of Hakkaisan, enjoyable both chilled and warmed. The subtle aroma of koji when warmed is also one of the pleasures of this sake. Half serving 550 yen, full serving 1100 yen.

It has a rich sweetness and moderate acidity, offering a refreshing taste. By aging, it deepens to an amber color, allowing you to enjoy a mature and smooth mouthfeel. Half a go 880 yen, one go 1760 yen, one bottle 2640 yen.

Umeshu made by infusing high-quality domestic plums into the original sake of Hakkaisan. It is low in calories and has a refreshing taste. By drinking it straight, you can enjoy the harmony of the natural acidity of the plums and the soft flavor unique to Hakkaisan.

You can enjoy the natural acidity and elegant sweetness of the plum. This umeshu is made with Hakkaisan authentic rice shochu and high-quality domestic plums, using the original liquor of the three-stage yellow koji brewing 'Yoroshiku Senman Arubesh.' Compared to umeshu made with original liquor, it contains more extract, allowing you to enjoy it on the rocks or with water.

A unique strength and solid body made with black koji. It has a fragrant aroma of golden senkan and an impactful sweetness. With a strong aroma and flavor, it offers a delicate and smooth texture due to careful aging, providing a rich drinking experience.

A refreshing citrus aroma and a crisp mouthfeel. The mash is fermented at low temperatures like ginjo sake, resulting in a wonderfully fruity scent, with a dazzling aroma reminiscent of grapefruit.

When diluted with hot water, you can enjoy a rich aroma and deep flavor. This is a remarkable product that offers a punchy richness and fragrance. It has a robust and deep taste that is sweet and smooth, and the moment it touches your mouth, an indescribable softness spreads.

A light and refreshing taste with a moderate richness. The flavor brewed from black koji has a smooth sweetness and a crisp finish. It has a pleasant aroma with no peculiarities, making it highly drinkable, and is recommended for those new to shochu.

Recommended for those who want to try barley shochu. This barley shochu is carefully crafted by Sato Brewery, located at the foot of the Kirishima mountain range. It successfully brings out the natural aroma and flavor of the barley, making the most of its quality.

A refined and brisk aroma with a rich flavor that is satisfying to drink. The initial scent is light and sharp, with a toasty wheat fragrance in the base notes, alongside a rich and rounded depth of flavor that rivals sweet potatoes, bringing out a soft and lingering taste that is exquisite.

Incorporating Japanese sake brewing techniques, using sake yeast and yellow koji, we employed a 'three-stage brewing' method with meticulous moromi management. This shochu is distilled under reduced pressure from moromi that has a faint aroma reminiscent of ginjo, achieved by adding sake lees during fermentation. It is characterized by a calm and dignified fragrance.

Enjoy the vibrant aroma reminiscent of tropical fruits. A flavor that evokes perfectly ripe delicious apples. Similar to a crisp dry Daiginjo. Recommended for sake enthusiasts.