Sake Type
Junmai Daiginjo
Rice Type & Origin Area
Omachi - Okayama
Rice-polishing Ratio
45%
Alcohol Percentage
16%
Production Area
Miyagi
Hiwata Junmai Daiginjo Omachi 45%
HAGINO SHUZO
The Hiwata fields, identified by their circular shape, were once hallowed rice fields reserved for the gods, in contrast to the rectangular plots designated for mortals. Awarded the top spot in the Junmai Daiginjo category at the IWC 2022 competition, the Hiwata Junmai Daiginjo Omachi 45% embodies an elegant representation of Omachi rice through a modern take on the ancient Kimoto brewing method
Fusing the Kimoto Brewing Method and Omachi Rice polished to 45%, this sake delivers profound umami depths and a crisp finish. Its robust flavour complements delicate ginjo fragrances reminiscent of nashi pears and Akane Aomori apples, making it an ideal pairing for crabs, scallops, and shellfish.
About the Sake brewery:
Nestled in Arikabe village, Miyagi Prefecture, Hagino Shuzo rests along Oshukaido, a historic Tokyo-to-Hokkaido path. Rooted in nature, Hagino Tsuru began in 1840, symbolizing “the crane of the Hagi flower.”
Led by Yohei Sato, the 8th President, and Yoshiyuki, Toji since 2006, Hagino Shuzo introduced Hiwata in 2002, shifting from the Yamahai style of brewing to the Kimoto Shubo method.
Balancing heritage and innovation, Hagino Shuzo remains deeply rooted in local values while keeping an eye on the global market. From the ethereal complexity of the Hagino Tsuru Junmai Daiginjo to the vibrant umami richness of the Megane Senyou, the brewery's diverse range caters to sake enthusiasts and is fitting for various occasions.
