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白老 豊醸

Hakuro Hojo

白老 豊醸

Hakuro — Sawada Shuzo, Aichi

A serious, traditional sake shaped by Hakuro's handcrafted methods. Bearing the name of the Hojo-gumi, it is a robust, classic brew.

  • Aged (koshu)

Specifications

Type
Junmai Ginjo
Rice
Not disclosed
Rice polishing ratio
55%
Yeast
Kyokai No. 10
Alcohol
15%
Sake meter value
+3
Acidity
1.2

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The text describes two-plus years of aging, a smooth texture and weighty umami, which places it in the aged, rich juku style. SMV +3 with low acidity of 1.2 points to a mildly soft, slightly sweet impression with restrained aroma.

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

About

Aged for more than two years, this junmai ginjo sake offers a smooth texture, a full richness that spreads across the palate, and a light finish that lingers briefly before fading away. It has a distinctive, clean character. Enjoying it right after opening is fine, but letting it rest and breathe for a while brings out the true flavor and depth of aroma of Hojo. It is recommended both at room temperature and warmed (kan). Its flavor changes as the temperature shifts. In the mid-to-late Meiji era, a study group of sake brewers in the Chita area, the Hojo-gumi, was formed. A brewing test facility was set up at this brewery, and Eda Kamajiro, an engineer, was invited from Tokyo. This work led to the development of the sokujo moto technique (quick-brewing yeast starter method), which is now the mainstream method for making shubo (yeast starter).

Other sake from this brand 14