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Harada Gengetsu – Muroka Junmai Ginjo Genshu Sake NV

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Japan
Yamaguchi
Sake
Sake

The Facts

UPCs NV (720ml) - 4 517661 008550
Origins Japan > Yamaguchi
Varietal Sake
Winemaking Brewed using Yamada Nishiki (Koji) & Seito no Shizuku (Kake) rice polished 55% and K1801 yeast. Unfiltered.
Markets Texas

Trade and Media

The Character

Overall Powerful, rich & structured
Aromas Honeycrisp apples and layered umami
Mouthfeel Fresh & crisp
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
Pairings Thai & Indian curries

The Story

Using local rice, Seito no Shizuku and 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 traditional “funa-shibori,” this sake is pressed gently and is unfiltered and undiluted to for full flavor.

About Harada Gengetsu

Brand Story

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.

Brand Story

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.

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