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Hatukame Daiginjoujunmai Hyougetu
- Hatsukame's ginjo technique expresses the delicate and deep flavor of gyokuro, a specialty of Okabe-cho, where the brewery is located. It is characterized by its ginjo aroma reminiscent of white grapes and refreshing acidity. The elegant aroma reminiscent of tropical fruits derived from traditional type yeast, and the dry yet natural sweetness derived from rice in just the right amount are the main characteristics of Hatsukame. All Hatsukame products are brewed with the best possible combination with dishes using seasonal fish from Suruga Bay (bonito, southern bluefin tuna, horse mackerel, mackerel, sakura shrimps, etc.) and Japanese soup stock made from Yaizu flakes (dried bonito flakes, mackerel flakes, etc.).
- Junmai Daiginjo
- Rice and Rice koji
- Tojo Yamadanishiki
- Japanese food in general, Japanese soup stock, sushi