Hakkaisan – Widely acclaimed ”sake”
Niigata is a major rice producing region. Speaking of rice, ”sake” comes to mind. With great water source, there are many excellent sake breweries in Niigata. ”There are 95 breweries in Niigata. We have been in business just short of 100 years, so we are relatively new.” Nagumo, board member and department head of production, says modestly. Their ”sake,” ”Hakkaisan,” is a label that even those not so familiar with ”sake” brands know.
But people decide the taste of ”sake”
The building doesn’t look like a typical brewery at all. I was wondering what that was, Just as Nakata says. Hakkaisan Brewery’s appearance is a modern building that is aptly expressed as a ”factory.” Observing the interior, one can see that mechanization have been introduced where possible in order to secure rational and stable management of production. The final flavor, however, is decided by a person. When Nakata visited them, they were in the midst of making ”koji (rice malt)” This process can only be done by hand. They will actively use machinery where possible but where only people can do, they rely on the experience of the “toji” (brew master).” They are constantly aware of the quality of the end product, ”sake.”
Sake supports the food
Minami Uonuma is a well-known area for producing ”Koshihikari” rice. Nakata asks, ”Why don’t you use ’Koshihikari for ’sake?’” ”’Koshihikari’ is no good for making ’sake.’ It is too sticky,’” replied Nagumo. ”Hakkaisan” is made from ”Gohyakumangoku” rice which gives clean and soft taste. ”When ’sake’ has too much character, you cannot drink too much of it. You grow tired of the taste. We strive to produce ’sake’ that you can never have too much of. Also our ’sake’ is made for enjoying with food, so food plays the lead role in the meal. In my opinion, ’sake’ accompanies the food. Good ’sake’ goes well with any food.” ”Hakkaisan” maintains its brand strength with its clear crisp taste which has earned the support of the consumers.
Nakata discovered something new that day. His hand stopped when he tasted the rice ”shochu (distilled liquor)”. By adding ”sake” lees in the midst of fermentation process, ”ginjoshu”- like fragrance is added. It is popular because it is unlike any other rice ”shochu.” Another popular product is their ”amazake (sweet non-alcoholic beverage),” made with the same ”koji.” The ”koji” is made only with highly milled rice, making it clear and elegant tasting. There is a great deal of variety to Japanese cuisine. Hakkaisan Brewery produces great tasting ”sake” that can be enjoyed by everyone and widely supports the food culture.
