Sake specs
- Prefecture
- Niigata (新潟)
- Rice type
- Gohyakumangoku (五百万石)
- Polishing rate (semaibuai)
- 50%
- Alcohol content
- 17%
- SMV
- +2
- Acidity
- 1.7
- Amino acid level
- 1.5
Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) is made of Gohyakumangoku rice milled to 50%. Hiyahoroshi is produced during the harsh winter and pasteurised once in the spring before maturing in the brewery. The time and effort required over a year result in sake with a depth and flavour utterly different from that of freshly pressed sake. Its gentle, subdued aroma characterises Hakuryū Junmai Ginjō Hiyahoroshi, the dense umami produced by maturation, and mild, deep flavour.
The robust flavour goes perfectly with seasonal fish such as returning bonito and saury, as well as with oily dishes. Hiyaoroshi can be enjoyed at various temperatures, from chilled to lukewarm. The expression of the sake changes depending on the temperature:
- Hinatakan (日向燗) around 33°C: the fragrance and smoothness of the sake is enhanced.
- Hitohadakan (人肌燗) around 37°C: the flavour increases, and the sake feels more smooth.
- Nurukan (ぬる燗) around 40°C: the aroma is at its richest, and the flavour is fuller.
About the brewery
- Brewery
- Hakuryū Shuzō
- Name in Japanese
- 白龍酒造
- Address
- 3-7 Okayamachō, Agano, Niigata 959-2025
- Phone
- 0250-62-2222
- Website
新潟清酒 醸造蔵元 白龍酒造
1839年(天保十年)創業。新潟県阿賀野市の日本酒蔵元。良質米の産地・越後平野の恵まれた自然環境と、180年以上に渡って継承されてきた越後流の酒造りの技術によって、伝統を守りつつ、新しいことにも挑戦し、蔵人と共に『皆さまに愛される飲み飽きしない美酒』を求めて一途に酒を造っています。hakuryu-sake.com
What is an Echigō tōji?
The tōji, a sake master brewer, is in charge of organising all the brewery's artisans (known as kurabito) and is so essential that the quality of the sake depends on their skills. The tōji of Niigata is known as the 'Echigō tōji'. They create unique techniques and flavours that make the most of regional characteristics and protect and pass on their traditions. Echigō tōji are not only invited to Niigata Prefecture but also all over the country to engage in sake brewing and are widely known as 'master sake brewers' and, together with Hyōgo Prefecture's Tanba tōji and Iwate Prefecture's Nanbu tōji, are known as the 'three great tōji' of Japan.
The former town of Suibara (now Agano, Niigata Prefecture, following a merger of municipalities), which Hakuryū has designated as a sake brewing area, is located in the Fukushima Lagoon, which is part of the Aga water system with the Iide mountain range in the distance, and has benefited from its abundant water in the form of sake rice, ideal for sake brewing. It is also a breadbasket of rice production, where the Aga stream enriches the land of the Echigō Plain, and in autumn, the whole area is covered with golden ears of rice. It is also a town with a long history and traditions. In the Edo period (1603-1867), Echigō-Fu was a shogunate territory. After the Meiji Restoration, when Niigata Prefecture was abolished, its prefectural office was established as Mizuhara Prefecture, the predecessor of Niigata Prefecture. The region is blessed with water, rice and a snowy climate suitable for sake brewing.
Hakuryū Brewery has won the Monde Selection 'Gold Award' for 29 consecutive years since 1994. Daiginjō Hakuryū was awarded in 1997 and 2022, Junmai Daiginjō Hakuryuū in 2002, Tokusen Daiginjō Sasaya Mozaemon in 1999. The company has been awarded the highest Supreme Gold Award 18 times between 2006 and 2022.