One of our favorite seasonal releases from Hakkaisan, the Kongoshin Summer bottling, is extraordinary, and we just received our allocation of this year's current release. Hakkaisan was founded in 1922 in Niigata Prefecture, western Japan, in the mountainous, snowy countryside of Uonuma. Here, they have developed their textbook style of Sake, which is perfect in some instances, so the official Sake Sommelier school in Japan uses Hakkaisan exclusively for their education. Hakkaisan has two teams: the primary team that produces its regular production, and the specialist team that produces the limited-edition Sakes. As we were told by the Hakkaisan ambassador a while back, this specialist team is tiny, consisting of about 10 people, and must have 10 years or more of experience at Hakkaisan before being considered. There is also a possibility of being removed from the team if a level of commitment and attention to detail isn't met, making the members try their best to remain on this respected team.
The Kongoushin draws on the Yukimoro but elevates it to the next level. Starting with top-quality Yamada Nishiki, the 'King of Rice', and Gohyakumangoku, sometimes called 'Yokozuna of the East.' The rice is polished to 40% and is supplied with spring water from Mt. Hakkai, known in old times as the "Spring Water of the God Raiden," much of which comes from snowmelt on the mountain. The snowmelt is lower in minerals, contributing to the immaculate, pure taste for which Hakkaisan and the region of Uonuma are famous.
Two specific yeast strains are curated for this Sake: Kyokai No. 1001 and Kyokai No. 1801, which produce a very fruity Sake that ferments at a very low temperature, making them great candidates for their signature snow aging. Kongoushin, after fermentation, is bottled and stored at 28F for two years in a snow dome like the Yukimoro, developing a beautiful roundness and richness that is so weightless and silky with incredible purity, transparency, and gentle sweetness that only adds to the subtleties of this ethereal Sake. Due to the aging process, the fruitiness becomes much more mellow and integrated, creating a perfect harmony between the umami notes. Kongoshin means "Unwavering Heart," and this Sake shows Hakkaisan's unwavering commitment to making the best Sake possible. We have just a few bottles of this great sake, which are among the only ones available right now. They also come in slightly larger bottles at 800ml compared to the standard 720ml.
Hakkaisan Kongoshin Summer Junmai Daiginjo 800ml
Hakkaisan Kongoshin Summer Junmai Daiginjo 800ml
One of our favorite seasonal releases from Hakkaisan, the Kongoshin Summer bottling, is extraordinary, and we just received our allocation of this year's current release. Hakkaisan was founded in 1922 in Niigata Prefecture, western Japan, in the mountainous, snowy countryside of Uonuma. Here, they have developed their textbook style of Sake, which is perfect in some instances, so the official Sake Sommelier school in Japan uses Hakkaisan exclusively for their education. Hakkaisan has two teams: the primary team that produces its regular production, and the specialist team that produces the limited-edition Sakes. As we were told by the Hakkaisan ambassador a while back, this specialist team is tiny, consisting of about 10 people, and must have 10 years or more of experience at Hakkaisan before being considered. There is also a possibility of being removed from the team if a level of commitment and attention to detail isn't met, making the members try their best to remain on this respected team.
The Kongoushin draws on the Yukimoro but elevates it to the next level. Starting with top-quality Yamada Nishiki, the 'King of Rice', and Gohyakumangoku, sometimes called 'Yokozuna of the East.' The rice is polished to 40% and is supplied with spring water from Mt. Hakkai, known in old times as the "Spring Water of the God Raiden," much of which comes from snowmelt on the mountain. The snowmelt is lower in minerals, contributing to the immaculate, pure taste for which Hakkaisan and the region of Uonuma are famous.
Two specific yeast strains are curated for this Sake: Kyokai No. 1001 and Kyokai No. 1801, which produce a very fruity Sake that ferments at a very low temperature, making them great candidates for their signature snow aging. Kongoushin, after fermentation, is bottled and stored at 28F for two years in a snow dome like the Yukimoro, developing a beautiful roundness and richness that is so weightless and silky with incredible purity, transparency, and gentle sweetness that only adds to the subtleties of this ethereal Sake. Due to the aging process, the fruitiness becomes much more mellow and integrated, creating a perfect harmony between the umami notes. Kongoshin means "Unwavering Heart," and this Sake shows Hakkaisan's unwavering commitment to making the best Sake possible. We have just a few bottles of this great sake, which are among the only ones available right now. They also come in slightly larger bottles at 800ml compared to the standard 720ml.
