At this time, Hakuso is only sold in the domestic Japan market.
Due to the limited number, Hakuso is currently unavailable for international sale.
Fresh and aromatic, Hakuso’s aromas recall ripe white peach, muscat grape and lily flower. A smoothness, like sour cream, wafts forward and mingles with refreshing herb and mint nuances.
Hakuso is smooth on the palate, buttery and semi-sweet. A pleasing tartness ties the mouthfeel together, while the gentle effervescence brings elegance and freshness.
On the tail, long-lasting tartness and mildly bitter minerality while effervescence creates a lingering, creamy impression on the finish.
Simple and fresh beats more complex dishes for pairing with Hakuso. Simple seafood preparations, seasonal fresh fruits, savory prosciutto, shrimp and lobster make great pairing bases. Hakuso is also delicious as an aperitif.
Sophisticated sparkle through secondary fermentation
Fully brewed sake is mixed with additional mash and allowed to undergo a secondary fermentation within the bottle over the course of approximately 20 days. This process creates carbon dioxide that remains trapped inside the bottle, adding airy foaminess and gentle bubbling to the finished product. Finally, degorgement − a technique commonly used in champagne production − removes dead yeast from the bottle before the cork is replaced, the sake and bubbles inside masterfully preserved.
18% Yamadanishiki rice and Kumamoto yeast
Hakuso is made with Yamadanishiki rice. This sake rice features a robust core, lending it to high polish ratios. Hakuso takes advantage of this. Polishing to 18% removes any complications, resulting in flavors that are unbelievably pure and clear. Kumamoto yeast (KA4-01) is used to elevate sweetness and elegant aromas.
Traditional squeezing yields mellow flavors
Hakuso is finished with a “squeezing” technique known as fune-shibori. This traditional technique is more labor intensive and difficult than other methods, but is also much gentler, and results in a mellower, more sophisticated final product. Lastly, as traditional pasteurization can often affect flavors, Hakuso is finished with “bottle pasteurization,” in which the bottle itself is gently heated over time for minimal disturbance of the flavors within.
※Open with care!※
Hakuso is a sparkling sake.
To prevent spillage from excessive foaming, chill your bottle of Hakuso to about 0°c prior to opening and do not shake the bottle.
Grip the cork firmly and carefully twist it open for best results.