The Hakugakusen brand was established in 2001 by Takeshi Yasumoto, 6th-generation tori of Yasumoto Shuzo. “Haku” is derived from the Hakusan subterranean water vein used as brewing water, and “Gaku” from the Togo area of the Fukui Prefecture. It is here that brewing faces the mountains, or “sangaku” in Japanese. “Sen” is a combination of the kanji for “person” and “mountain”, implying that people and mountain collide when enjoying this sake.
Yasumoto revolutionised the brewing process and breathed new life into the brewery’s method, but nevertheless remained committed to the fundamental principles of traditional techniques.
Okuetsu Gohyaku Mangoku
This sake is made using hard water. Hard water has a relatively high mineral content which allows for a quicker ferment. This is a nuanced, balanced sake with flavours of cucumber and melon. Hints of the fragrance of banana also come through.
Region: Fukui
Grade: Junmai Ginjo
Kake-Rice: Gohyakumangoku,
Slightly Sparkling
The aromas of persimmon and wine yeast combine to produce a unique sake that sparkles, only just slightly; the natural carbonation of the sake water produces a gentle fizz that matches the light sweetness of rice.
Region: Fukui
Grade: Junmai Ginjo
Kake-Rice: Gohyakumangoku, 60%
Koji-Rice: Gohyakumangoku, 55%
ALCOHOL: 16%
SMV: +5
Tokusen
Tokusen has a complex aroma that consists of fruity and floral notes. Flavours of white peach, apple, melon, white flowers, and hints of green bamboo combine to produce a clear sake that has, at once, both elegance and depth.
Region: Fukui
Grade: Junmai Daiginjo
Kake-Rice: Ginnosato, 45% polishing
Koji-Rice: Ginnosato, 45%
Wine Cell
Wine yeast, rather than sake yeast, is used to produce this sake that has hints of the malolactic acid commonly found in wine. It is made with water sourced from a natural spring that lies 150 metres below the brewery. This sake combines tradition with reinvention to create a
