Hakkaisan “AWA” Clear Sparkling White Koji 720 ml
Niigata prefecture
A Champagne lover’s delight
This sparkling sake will dazzle Champagne and sparkling wine lovers with refreshing notes of apple and lemon. The use of white koji adds extra acidity and brightness. It’s a wonderful bubbly to pair with oysters, eggplant and mozzarella mille-feuille, and grilled chicken. Naturally carbonated via secondary in-bottle fermentation, this sake produces a fine, pleasurable mousse when poured. It has won awards at Luxembourg Sake Challenge and Japan Women’s SAKE Awards.
Characteristics
| Brand | Hakkaisan |
| Brewery | Hakkaisan Brewery Company |
| Category | Junmai Daiginjo |
| Subcategory | Sparkling |
| Taste Profile | Light & Dry |
| Rice variety | Gohyakumangoku |
| Yeast variety | N/A |
| Alcohol | 12.0% |
| RPR | 50% |
| SMV | 1.0 |
| Acidity | 6.5 |
Serving Temperature
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Recommended
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Not Recommended
Region
Hakkaisan is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Apple
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Lemon
Recommended Pairing
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Seafood
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Fruits
Hakkaisan Brewery Company
Hakkaisan Brewery Company was founded in 1922 in the foothills of Mount Hakkai, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as “tanrei karakuchi,” which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade “koji” and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.
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Customer reviews
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
