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Hakkaisan Junmai Daiginjo 'LA Dodgers'

Hakkaisan Junmai Daiginjo 'LA Dodgers'

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Hakkaisan LA Dodgers Special Release Junmai Daiginjo is a limited-edition sake celebrating the partnership between Hakkaisan Brewery and the Los Angeles Dodgers. Founded in 1922 at the foot of Mt. Hakkaisan in Niigata Prefecture, Hakkaisan has built nearly a century of tradition, crafting sake known for its purity and elegance. This collaboration unites the deep heritage of Japanese sake brewing with the iconic spirit of American baseball, offering a unique cultural experience for Dodgers fans and sake lovers alike. Brewed with pristine water that begins as Niigata’s heavy snowfall—often over 10 feet deep—slowly filtered through mountain soil before emerging at the brewery’s dedicated spring, this sake embodies clarity and finesse. Its aroma is delicately floral with gentle notes of melon and pear. On the palate, it is smooth, clean, and lightly rounded with a touch of natural sweetness. A soft acidity provides balance, while the finish remains fresh and graceful, reflecting the purity of snowmelt water central to all Hakkaisan sake. Best served chilled, it pairs beautifully with citrus-accented seafood such as oysters, scallop crudo, or fresh sashimi. It also complements grilled fish, delicate salads, and lightly salted edamame—perfect for enjoying during a Dodgers game or any moment of celebration.

Details

SMV
4
Acidity
1.4
Alcohol
15.5
Polish Ratio
45
Rice
Yamadanishiki, Miyamanishiki, Gohyakumangoku
Yeast
Akita Yeast
Sake Type
Junmai Daiginjo
Brewery
Hakkaisan Brewery Company
Prefecture
Niigata
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Hakkaisan Brewery Company

Hakkaisan Brewery Company

Niigata

Hakkaisan Brewery Company was founded in 1922 in the foothills of Mount Hakkai, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as “tanrei karakuchi,” which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade “koji” and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.

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