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初亀 秘蔵純米大吟醸 亀

Hatsukame Hizo Junmai Daiginjo Kame

初亀 秘蔵純米大吟醸 亀

Hatsukame — Hatsukame Jozo, Shizuoka

Once a treasured cellar sake brewed in pursuit of the craft, it went on sale in 1977 for 10,000 yen as Japan's most expensive sake.

  • Aged (koshu)

Specifications

Type
Junmai Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
60%
Yeast
Not disclosed
Alcohol
16%
Sake meter value
+6
Acidity
1.3

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

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

DrySweet
LightFull

Over 36 months of ice-temperature aging, a 60% polishing ratio, SMV +6 and low acidity of 1.3 point to a complex, silky, mature koshu with moderate aroma, full body and restrained sweetness.

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

About

Thanks to the continued support of our customers over more than 40 years since its release, this is the flagship of our brewery. After about 50 days of brewing, the sake is promptly pasteurized (hiire) and bottled, then aged for more than 36 months in a dedicated storage room at ice-temperature (hyoon) aging. Through this aging, the texture becomes silky smooth, the complex aromas and flavors come together beautifully, and the sake develops a mature, dignified taste. Hatsukame Junmai Daiginjo Kame received the Junmai Daiginjo TROPHY (first place) at the IWC 2022 SAKE Division. Out of 1,732 total entries, 538 were in the Junmai Daiginjo category, and 23 received Gold medals. The International Wine Challenge (IWC), held annually in London, United Kingdom since 1984, is one of the world's largest alcohol competitions. Rice polishing ratio: Koji rice 55%, kake rice 60%

Other sake from this brand 18