Hyakujuro Akazura

The fresh aroma of herbs harmonizes pleasantly with the aroma of freshly cooked rice.You can taste the soft flavor and lively acidity.

※Sake meter value・・・Sake Meter Value” (SMV), or “Nihonshu-do” in Japanese, is a scale indicating the sweetness or dryness of sake. Positive values mean drier sake, negative values suggest sweetness, and values near zero indicate a balanced profile. It helps consumers choose sake based on their taste preferences, with dry sake pairing well with savory dishes and sweet sake complementing desserts.

※Acidity・・・The “acidity” of Japanese sake is a measure of its sourness, with higher values indicating more acidity and lower values suggesting a milder taste. Moderate acidity contributes to a refreshing quality that pairs well with food. Typically ranging from 0.7% to 2%, acidity varies based on production methods and ingredients. It is a factor that influences the quality of sake, adjusted by brewers during the brewing process.

 http://www.eiichi.co.jp/

Founded in 1920, this sake brewery has been brewing sake in Gifu, a country with clear streams and one of the richest forests in Japan. To brew sake, they use the famous Japan Alps subsoil water, which is ultra-soft and produces a gentle taste with a lustrous flavor. The high-quality sake rice harvested in the World Agricultural Heritage area is cultivated with water from the Nagara River, one of the three clearest rivers in Japan, where ayu fish are caught and presented to the Emperor. Hayashi Honten’s goal is to spread the traditional culture of Japanese sake to people around the world with premium sake brewed in this climate and soil. The main brand “Hyakujuro” is named after Ichikawa Hyakujuro, the home-grown Kabuki actor, who donated 1,200 sakura trees ninety years ago, with the hope of producing sake that people can enjoy drinking under the “Hyakujyuro Sakura” trees in full bloom.