Founded in 1804 in the mountains of the Fukui prefecture, east of central Japan, Kokuryu Shuzo is consistently regarded as one of the top 10 producers of sake, with the emperor of Japan even going so far as to call Kokuryu as his brewery of choice, further adding on to the massive cult following this small-batch production brewery already has.
Kokuryu is widely regarded as one of the most innovative of sake breweries of all time, as a result of their 7th-generation brewer Naoto Mizuno’s being the first to apply French-wine maturation techniques to sake-making in the 70s, being part of the pioneer batch breweries of daiginjo sakes, in addition to being meticulous about the quality of the water that they use, (they use a subterranean soft water to create very elegant and extremely complex sakes), constantly creating creating some of Japan’s most globally coveted sakes.
Producing Area: Eiheiji town,Fukui
Brewery: Kokuryu Brewing
A great flavorful daiginjo brewed by brewer’s long and hard work. The name, “Hachijyuhachigo” literary means "No.88". It is named because highest quality genshu was collected in No.88 tank. 8 is considered as a lucky number in Japan and believed as a symbol of
Created to be a simple and likeable sake to drink, silky and smooth on the first sip, this sake's mid-palate shortly follows with rich, sweet and fruity notes that empower the sake with a fair amount of body. The consistent umami is subtly-lingering, and yet surprisingly, not overpowering when consumed
The scent is filled with pineapple, koji rice, taffy, and white flower blossoms. Clean and superb with layers of complexity hidden in a velvety rush.
Kake-Rice: Yamadanishiki, 40% Polishing
Koji-Rice: Yamadanishiki, 40% polishing
An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean and beautiful flavor will remind you of the coldest day in winter.
Kake-Rice: Yamadanishiki, 35% Polishing
Koji-Rice: Yamadanishiki, 35% Polishing
POLISHING RATIO: 35%