Hakuro Sparkling Junmai Koshino Himesake

Hakuro Sparkling Junmai Koshino Himesake (純米スパークリング 越乃姫酒) is made of Gohyakumangoku rice grown in Niigata and milled to 65%. It is bottle-fermented and has a gentle rice taste in perfect harmony with its elegant sweetness and refreshing acidity.

Niigata is in the Echigo-Tsumari region, with rich rice fields beyond the Iide, Mikuni, and Tateyama mountain ranges that form the spine of the country. In this granary, the winter snowfall melts and flows from spring to summer, moistening the Echigo Plain and bringing a rich harvest in autumn. Nagaoka, home of Hakuro Shuzō, is located in the centre of the Echigo Plain and has long flourished as the castle town of the Nagaoka clan. It has been a hub for collecting and distributing high-quality Echigo rice. The area is also one of the heaviest snowfall areas in Japan, with severely cold winters and heavy snowfalls that purify the air, and even in severe winters, the temperature is stable at low levels due to the relatively small temperature difference between daytime and nighttime. This natural environment is ideal for sake brewing.

Hakuro Shuzō was founded in 1751. In 1882, the Yamazaki family, vassals of the former daimyō of the Nagaoka Domain, the Makino clan, took over the brewery from their former lords. The 'three-oak' crest and the Hakuro brand were inherited. While the people involved in the brewery have changed over time, the company's attitude of 'producing delicious sake that many people appreciate' has been consistently handed down to the present day. With this tradition, Hakuro continues to brew its characteristic light and dry sake, using Niigata's Gohyakumangoku rice as the main ingredient in a favourable environment and harmony with the skills of the Echigo tōji and modern brewing technology.