Brewed by Hiraizumi Shuzo in Akita, Hiten Hakuchō is a bold and elegant Yamahai Junmai Ginjo that embodies the brewery’s deep respect for tradition while pushing the boundaries of flavor.

This sake is defined by its rare triple-acidity structure—a result of the Yamahai method, the use of white kōji, and fermentation with No. 77 yeast, known for its vibrant citric expression.

The result is a sake with striking freshness and tension.
On the nose, you’ll find layers of yogurt, green apple, citrus peel, and toasted rice.

The palate is vivid and mouthwatering, balancing a bright, almost Riesling-like acidity with savory umami and a gently creamy texture.
It finishes with an invigorating lift, making it highly food-friendly and endlessly intriguing.

The Yamahai method (山廃仕込み, yamahai shikomi) is a traditional and labor-intensive sake brewing technique developed in the early 20th century. It’s known for producing sake with more depth, complexity, and umami, often showing earthier, gamier, or wilder flavor profiles compared to modern methods. Relies on lactic acid bacteria naturally present in the environment to develop over time, instead of adding lactic acid directly (as in the modern sokujo method).

Suggestions

Sashimi of hirame (fluke), steamed snow crab with yuzu zest, lemony roast chicken or just as aperitif.

Alcohol content

14º

Serve Temperature

3-10ºC