$66.00
History of brewery:
- Founded in 1819, still family owned and operated by 12th generation owner and brewer.
- The brewery had a 20-year hiatus in the late 1980’s but the 12th generation owner, Yasuhiro Harada, famous as a highly awarded kiki-sake shi (sake sommelier), was encouraged by his friends to restart the brewery in 2004 focusing on making sake that reflects the local terroir.
- The brewery appointed its first female Toji (head brewer), Miho Abe, in 2022. Of the brewery’s 8 staff, 5 members are female.
Points of differentiation:
- Smooth water: the water used to make Harada Seiryu is sourced from the Kano region, noted as one of the top 100 water sources in Japan. It is this water that gives Harada Seiryu its smooth profile that seems to melt into the palate.
- Low ABV: a crucial concept in the development of Harada Seiryu was to make a sake with a similar profile to a white wine – at 13% ABV, this sake is accessible to younger drinkers, the health conscious and anyone who prefers their drinks with a lower alcohol content.
- Yamada Nishiki & Saito-no-Shizuku blend: Harada Seiryu is a blend of the “king of sake rice”, Yamada Nishiki, and local Yamaguchi rice Saito-no-Shizuku, giving a sake that is at once classically styled and terroir-expressive.
Tasting comment:
Brimming with invigorating grapefruit and muscat aromas, this sake was made with an alcohol content similar to that of a wine (13% alc.), giving it the light profile that has become its distinguishing characteristic. Fresh, fruity flavours gently expand on the finish, while leaving an impression as light as mineral water from a valley stream.
Producer: Hatsumomiji (株式会社はつもみぢ)
Location: Yamaguchi Prefecture
Rice: Koji: Yamada Nishiki, Kake: Saito-no-Shizuku
Rice polished to 55%
Alcohol: 13%
Yeast: Kyokai #1801, Yamaguchi #901
Acidity: 1.6
SMV: -3
