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Hakubotan Daiginjo Ichi no Shizuku

白牡丹 大吟醸 いちの雫

Hakubotan — Hakubotan Shuzo, Hiroshima

Carefully selected sake rice, washed with care and soaked with strict limits on water uptake, then steamed in a traditional koshiki (steaming vessel).

  • Shizuku (drip)

Specifications

Type
Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
40%
Yeast
Not disclosed
Alcohol
17%
Sake meter value
+8
Acidity
1.1

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

The 40% polished daiginjo is described with a pronounced top aroma and lingering aroma, indicating a high-aroma profile. An SMV of +8 and low acidity of 1.1 suggest a dry yet soft, light-to-medium body, with 17% alcohol adding some substance and a clean finish.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Koji is made by the isshomori futa-koji method (lid-koji method, in which each koji lid is managed individually), and the shubo (yeast starter) is grown using high-temperature saccharification to produce a pure starter. Brewed in the depths of winter with Ichi no Mizu water, this carefully selected daiginjo was produced with strict control of the moromi (fermentation mash) throughout. This product is a particularly special daiginjo in which shizuku sake, drawn by bag pressing (fukuro-shibori), has been specially stored in tobin (18-liter vessels), a process known as tobin-gakoi. Enjoy the uwadachi-ka (top aroma) and fukumi-ka (aroma on the palate) characteristic of ginjo sake, along with a solid flavor and a clean finish. Ichi no Shizuku is a sake of Hiroshima Prefecture.

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