PREFECTURE: YAMAGUCHI
RICE VARIETY:YAMADA NISHIKI
SMV (SAKE METER VALUE): 0 (NEUTRAL/OFF-DRY)
SAKE MILLING RATE: 55%
Muroka Genshu, Unfiltered and Undiluted – sake in its purest form.
Tasting Notes: Aromas of fresh green apple and crisp fruit is followed by smooth flavors of honeyed red crisp apple flavor with layers of umami flavors. The clean and crisp finish with a hint of fruitiness refreshes the palate.
Powerful, flavorful, yet fresh and crip, this sake comes from Yamaguchi prefecture at the Southern end of Japanese Mainland.
Using local sake rice, Seito no Shizuku as well as a special spring water which they drive in from an hour away, the almost all female brewing team crafts fresh and yet flavorful sake.
Using a traditional method called “funa-shibori,” this sake is pressed gently to retain its full flavor.
To further maximize flavor and mouthfeel, Harada Gengetsu is unfiltered and undiluted.
“Gengetsu” translates as “Half-moon,” a tribute to the moon’s reflection on the calm inland ocean in its beautiful city of origin.
This micro sake brewery was established in 1819. Having won 5 consecutive National Kikisake-shi Competition (National Sake Sommelier competion), Mr. Harada current owner and Toji (master brewer) decided to restart his family brewery after 20-year hiatus. “Since there was no family recipe or tradition to carry on, I was free to explore and develop my own interpretation of what local water and rice from Yamaguchi can express. Mr. Harada converted the brewery to allow year-round brewing thereby ensuring fresh sake year-round made from small batch fermenters and tanks.
RICE VARIETY:YAMADA NISHIKI
SMV (SAKE METER VALUE): 0 (NEUTRAL/OFF-DRY)
SAKE MILLING RATE: 55%
Muroka Genshu, Unfiltered and Undiluted – sake in its purest form.
Tasting Notes: Aromas of fresh green apple and crisp fruit is followed by smooth flavors of honeyed red crisp apple flavor with layers of umami flavors. The clean and crisp finish with a hint of fruitiness refreshes the palate.
Powerful, flavorful, yet fresh and crip, this sake comes from Yamaguchi prefecture at the Southern end of Japanese Mainland.
Using local sake rice, Seito no Shizuku as well as a special spring water which they drive in from an hour away, the almost all female brewing team crafts fresh and yet flavorful sake.
Using a traditional method called “funa-shibori,” this sake is pressed gently to retain its full flavor.
To further maximize flavor and mouthfeel, Harada Gengetsu is unfiltered and undiluted.
“Gengetsu” translates as “Half-moon,” a tribute to the moon’s reflection on the calm inland ocean in its beautiful city of origin.
This micro sake brewery was established in 1819. Having won 5 consecutive National Kikisake-shi Competition (National Sake Sommelier competion), Mr. Harada current owner and Toji (master brewer) decided to restart his family brewery after 20-year hiatus. “Since there was no family recipe or tradition to carry on, I was free to explore and develop my own interpretation of what local water and rice from Yamaguchi can express. Mr. Harada converted the brewery to allow year-round brewing thereby ensuring fresh sake year-round made from small batch fermenters and tanks.
Overall Rating
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