The Hakugakusen brand was established in 2001 by Takeshi Yasumoto, 47th-generation owner and toji of Yasumoto Shuzo. The family however has been brewing sake for close to 200 years. Yasumoto revolutionised the brewing process and breathed new life into the brewery’s method, but nevertheless remained committed to the fundamental principles of traditional techniques.
The Plus Age Hisoku is made using 100% organic Ginnosato rice with a polishing ratio of 45%. The delicate Junmai Daiginjo is made with hard water and aged for 1 year in a Mizunara Oak barrel, traditionally used for aging Japanese Whisky. The result is a soothingly rich, aromatic, and nutty sake that drinks like a well aged whisky.
