Product Details
Product Details
This sake is crafted using the traditional Kimoto method, where resilient yeast strains survive through intense microbial competition and extremely low temperatures. Using premium Yamada Nishiki rice from Hyogo Prefecture, polished down to an exceptional 35%, it achieves a perfect balance between the profound, powerful taste characteristic of Kimoto brewing and a pristine clarity made possible by modern techniques. The sake presents an elegant ginjo aroma reminiscent of vanilla, complemented by a translucent, refined taste profile.
| Basic Information |
Tasting Notes
Tasting Notes
Elegant ginjo aroma with distinct vanilla notes. Rich and profound kimoto character balanced with pristine clarity. Full-bodied with a powerful yet refined taste profile, culminating in a clean finish.
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Brewery Story
From the Village of Bush Clover
Founded in 1840 in the once "bush clover village" of Kannari Arikabe, this brewery is a Miyagi sake pioneer, introducing early innovations like specially designated sake and refrigeration. The "Hiwata" brand, crafted by owner Yohei Sato since 2002, focuses on the traditional Kimoto process, while "Hagi no Tsuru" explores the Sokujo method, each aiming to create deep yet approachable sakes through advanced brewing techniques and meticulous storage management.