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北雪 光

Hokusetsu Hikari

北雪 光

Hokusetsu — Hokusetsu Shuzo, Niigata

A hexagonal art bottle designed by Ryohei Miyata, President of Tokyo University of the Arts, glowing in vivid red with an elegant luster

Specifications

Type
Junmai Daiginjo
Rice
Not disclosed
Rice polishing ratio
40%
Yeast
Not disclosed
Alcohol
16%
Sake meter value
+2
Acidity
1.3

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

The brewery describes a fragrant nose, a full-bodied mouthfeel and a crisp finish, and the 40% polishing ratio fits a ginjo-style aroma. SMV +2 with low acidity of 1.3 suggests a soft, slightly sweet impression with a clean lift in the finish.

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

About

Brewed through a long, low-temperature process in the coldest season, and with the moromi (fermentation mash) separated by a high-speed centrifuge designed for sake, this is a top-quality Junmai Daiginjo. It is aromatic and full-bodied, with a crisp, clean finish. The sake rice, Koshitanrei, is almost entirely grown under the Toki to Kurasu Sato-zukuri certification in Sado City. This farming method reduces agricultural chemicals and chemical fertilizers, uses organic compost, and is gentle on wildlife. High-speed centrifugal separation is not the conventional method of pressing moromi in cloth sake bags. It is the best pressing method currently possible, eliminating all stress on the sake to prevent deterioration and oxidation. Furthermore, the centrifuged sake is bottled immediately, given bottle pasteurization (binkan), and then kept refrigerated.

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