Hatsukame
Hatsukame Sake Brewery traces its history back to 1636, when the first generation, Kurouemon Hashimoto, established a brewing business under the trading name Ashinaya, not far from Sunpu Castle. In 1868, he acquired a sake brewing business in Okabe-cho, Fujieda City, and turned it into the brewery’s second brewery. He later consolidated brewing operations there, where we have brewed ever since.
HATSUKAME DAIGINJO-JUNMAI HYOGETSU
Hatsukame
Okabe-cho, where the brewery is located, is one of Japan’s three famous gyokuro tea growing areas. This special entry in our brewing lineup is our attempt to recreate the profound, delicate taste of gyokuro using ginjo brewing techniques.
The sake takes its name from the local tea house, Hyogetsu Tei, and the bottle design was inspired by the votive objects displayed on household altars. As well as Japanese cuisine, we recommend pairing with ingredient-centric modern western cuisine.
HATSUKAME JYUNMAI-GINJYO KARAKARA-BETTUPIN
Hatsukame
As the Japanese onomatopoeia for dryness karakara suggests, this is a super-dry sake with a sake meter value of +10. In contrast to the dry mouthfeel, the taste profile is balanced with a lower acidity allowing some of the elegant sweetness inherent in Tojo Yamada Nishiki to shine through.
Sliding down the throat like pristine water, it is the perfect sake to slowly savor a few glasses of together with food.
HATSUKAME JYUNMAI DAIGINJYO TOJO-YAMADANISHIKI
Hatsukame
Our signature junmai ginjoshu made exclusively with Yamada Nishiki grown in Tojo. It has a smooth mouthfeel and a balance of umami and modest acidity that enhances its compatibility with food.
With a classic taste profile that is elegant but not overly fancy, it quietly accentuates more subtle flavors such as light white fissh dishes and stock made from bonito.
HATSUKAME TOKUBETSU-JUNMAI
Hatsukame
Made with Shizuoka rice, water, and yeast, this junmaishu has a light mouthfeel and displays ginjo-esque aromas on the nose.
By harmonizing the pleasant umami from the Homarefuji sake rice, an original Shizuoka varietal, and clean acidity, we have made the sake incredibly versatile in terms of food pairing and serving temperature. It is the most self-explanatory expression of the Hatsukame style.