EXPO 2025 VI Study: Osaka Kansai International Art Festival Ultra Junmai Daiginjo
EXPO 2025 Ⅵ 超純米大吟醸
Product Details
Product Details
Polished to
1%
Shipping begins September 16th onwards.
An ultra-premium collaboration between "Study: Osaka Kansai International Art Festival 2025" and Hakurakusei, strictly limited to 100 bottles worldwide. The label features artwork by Teppei Kaneuji that is currently displayed at the EXPO 2025 venue as "Study: Osaka Kansai International Art Festival / EXPO PUBLIC ART." This masterpiece showcases Niizawa Brewery's ultimate craftsmanship using rice polished to an extraordinary 1% - a 217-day process that utilizes only the pure heart of each grain. The result is a crystal-clear work of art with impurities reduced to the absolute minimum. Delicate strawberry-like ginjo aromas combine with gentle sweetness and a crisp, clean finish.
| Basic Information | |
| Alcohol % | 15 |
|---|---|
| Rice | Not disclosed |
| Water | Mt. Zao underground water |
Tasting Notes
Tasting Notes
Delicate strawberry-like ginjo aromas emerge with subtle elegance, characteristic of the extreme 1% rice polishing that removes all but the purest core of each grain. Gentle sweetness unfolds gracefully across the palate, showcasing the transparency and purity achieved through 217 days of meticulous polishing. The crystal-clear character delivers a remarkably clean finish, free from any unwanted flavors. This ultra-premium sake represents the pinnacle of brewing artistry, where contemporary art meets the ultimate expression of Hakurakusei's craftsmanship.
Flavors & Aromas
Strawberry
Intensity
Pairing
Pairs well with
Best served at
Hanahie
(10 °C)
Best served in
Wine Glass
Brewery Story
The Ultimate Food Sake
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. The brewery’s head office is located in the south of the Osaki Plain in Miyagi Prefecture, where the Sasanishiki and Hitomebore rice variants originated from. However, the brewery struggled to make a profit, when 90% of all sake produced was basic sake (“Futsushu”) around the year 2000. It was when the 5th generation owner Niizawa returned to the brewery the predecessor was thinking about closing the brewery but Mr. Niizawa persuaded him to keep the brewery running and started a great turnaround.