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Harushika “Extra Dry”
Harushika “Extra Dry” Thumbnail

Harushika “Extra Dry”

Nara prefecture

$39.00 
$37.05 member price
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The one for dry sake lovers

This super dry junmai was created to complement the trend of richer foods in Japan. There’s a delightful lightness and umami to this sake, which happens to be the brewery chairman’s favorite since 1985. Flavors of dry herbs, mint and sage expand over your palate and leave a pleasant star anise aftertaste. Don’t let the extra dryness prevent you from giving this one a try—it’s worth it.

Characteristics

Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 901
Alcohol 15.00%
RPR ? 60%
SMV ? 12
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Harushika “Extra Dry” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Harushika “Extra Dry” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Sage

    Sage

  • Mint

    Mint

  • Sea Salt

    Sea Salt

Recommended Pairing

  • Seafood

    Seafood

  • Sushi/Sashimi

    Sushi/Sashimi

  • Meat

    Meat

Imanishi Seibee Shoten

Imanishi Seibee Shoten’s brand Harushika receives its name from a sake god that comes to reside in the area. In this story, the god rides into their prefecture on a deer — a motif expressed in the brand’s labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they were one of the first sake breweries to use the “morohaku” method of brewing entirely with polished rice. They continue to make sake in line with their vision that is clean and clear in flavor.

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