Hachidori Junmai Sake, Yamagata, Japan
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Crafted in the heart of Yamagata Prefecture, Hachidori Junmai Sake embodies the region's rich brewing heritage and pristine natural resources. Stuart Morris, a Boston native, is one of the few non-Japanese individuals to achieve the title of Sake Master in Japan. His journey began over 25 years ago in a sushi restaurant in the U.S. Virgin Islands, eventually leading him to San Francisco and Napa Valley, where he deepened his appreciation for sake. In 2010, Stuart completed the prestigious Kikisake-Shi Sake sommelier exam in Tokyo, despite the challenges of taking the test entirely in Japanese. After years of apprenticeships and dedication, he trained under Master Brewer Masanobu Shindo at the renowned Shindo Brewery in Yamagata, Japan, with whom he creates Hachidori Sake.
- WINEMAKER: Stuart Morris, in collaboration with 10th-generation Toji, Masanobu Shindo.
- FARMING: Utilizes premium sake rice cultivated on-site at Shindo Brewery's own rice fields.
- VARIETY: 100% Junmai (pure rice) sake.
- TERROIR: Yamagata Prefecture is renowned for its mountainous terrain, abundant snowfall, and pristine water sources, contributing to the exceptional quality of its sake.
- VINIFICATION: Traditional brewing methods are employed, including the use of unique yeast strains like Yamagata 5 and 1801, to develop distinctive aromas and flavors.
- TASTING NOTES: This light, bright Junmai presents notes of cucumber, green apple, steamed rice, and citrus zest. An intriguing umami mid-palate leads to a clean, dry finish.
- FOOD PAIRINGS: Pairs well with fresh crudo, ceviches, white fish sashimi (such as Hirame, Tai, Kinmedai), tuna poke, and various raw bar selections. Unexpected pairings include Sicilian lemony risotto, baked chèvre and arugula salad, Vietnamese sesame noodle salad, and Peruvian escabeche.
From our Q1 February 2025 Cellar Builder Club
We don’t bring in sake often, but when we do, it has to be something special. There are great sake shops out there (our friends at True Sake in SF and Maison Healdsburg are true experts) but we’re bringing sake back to DECANT because it’s just too good to ignore. Pure, precise, and deeply rooted in tradition, sake deserves a place on our shelves (and in your glass).
Hachidori Junmai is a blend of deep tradition and modern mastery, crafted in Yamagata, Japan by the renowned (and local!) Stuart Morris and 10th-generation Sake Master Toji Masanobu Shindo.
Stuart’s journey into sake is anything but traditional. He started out slinging sushi in the U.S. Virgin Islands, then sharpened his palate in the Bay Area, including running the sake programs at phenomenal restaurants like Hana in Rohnert Park and Michael Mina’s Pabu in San Francisco. When he took the Kikisake-Shi Sake sommelier exam in Tokyo (in Japanese!) and passed, he was cemented as one of the most influential sake experts in America. His obsession eventually led him to Shindo Brewery and Hachidori was born.
This sake is a Junmai, a Japanese word which literally means “pure rice”, as it’s made with just four ingredients: rice, water, koji mold, and yeast. No added alcohol, no shortcuts (unlike that carafe of cheap hot sake at the local sushi joint). This is a sake that’s clean, balanced, and full of layered depth while remaining bright and effortlessly drinkable. Expect notes of crisp cucumber, green apple, steamed rice, and citrus zest, with a subtle umami depth and a crystalline finish.
You can obviously pair it with crudo, sashimi (delicate cuts like Hirame, Tai, or Kinmedai), poke, or ceviche. But get adventurous and try it with Sicilian lemon risotto, pan-seared halibut, or baked chèvre and arugula salad. Not a sake person? This one might change your mind. Chill it down, pour a glass, and see for yourself! —Cara Patricia, DECANT Co-Founder
Crafted in the heart of Yamagata Prefecture, Hachidori Junmai Sake embodies the region's rich brewing heritage and pristine natural resources. Stuart Morris, a Boston native, is one of the few non-Japanese individuals to achieve the title of Sake Master in Japan. His journey began over 25 years ago in a sushi restaurant in the U.S. Virgin Islands, eventually leading him to San Francisco and Napa Valley, where he deepened his appreciation for sake. In 2010, Stuart completed the prestigious Kikisake-Shi Sake sommelier exam in Tokyo, despite the challenges of taking the test entirely in Japanese. After years of apprenticeships and dedication, he trained under Master Brewer Masanobu Shindo at the renowned Shindo Brewery in Yamagata, Japan, with whom he creates Hachidori Sake.
- WINEMAKER: Stuart Morris, in collaboration with 10th-generation Toji, Masanobu Shindo.
- FARMING: Utilizes premium sake rice cultivated on-site at Shindo Brewery's own rice fields.
- VARIETY: 100% Junmai (pure rice) sake.
- TERROIR: Yamagata Prefecture is renowned for its mountainous terrain, abundant snowfall, and pristine water sources, contributing to the exceptional quality of its sake.
- VINIFICATION: Traditional brewing methods are employed, including the use of unique yeast strains like Yamagata 5 and 1801, to develop distinctive aromas and flavors.
- TASTING NOTES: This light, bright Junmai presents notes of cucumber, green apple, steamed rice, and citrus zest. An intriguing umami mid-palate leads to a clean, dry finish.
- FOOD PAIRINGS: Pairs well with fresh crudo, ceviches, white fish sashimi (such as Hirame, Tai, Kinmedai), tuna poke, and various raw bar selections. Unexpected pairings include Sicilian lemony risotto, baked chèvre and arugula salad, Vietnamese sesame noodle salad, and Peruvian escabeche.
From our Q1 February 2025 Cellar Builder Club
We don’t bring in sake often, but when we do, it has to be something special. There are great sake shops out there (our friends at True Sake in SF and Maison Healdsburg are true experts) but we’re bringing sake back to DECANT because it’s just too good to ignore. Pure, precise, and deeply rooted in tradition, sake deserves a place on our shelves (and in your glass).
Hachidori Junmai is a blend of deep tradition and modern mastery, crafted in Yamagata, Japan by the renowned (and local!) Stuart Morris and 10th-generation Sake Master Toji Masanobu Shindo.
Stuart’s journey into sake is anything but traditional. He started out slinging sushi in the U.S. Virgin Islands, then sharpened his palate in the Bay Area, including running the sake programs at phenomenal restaurants like Hana in Rohnert Park and Michael Mina’s Pabu in San Francisco. When he took the Kikisake-Shi Sake sommelier exam in Tokyo (in Japanese!) and passed, he was cemented as one of the most influential sake experts in America. His obsession eventually led him to Shindo Brewery and Hachidori was born.
This sake is a Junmai, a Japanese word which literally means “pure rice”, as it’s made with just four ingredients: rice, water, koji mold, and yeast. No added alcohol, no shortcuts (unlike that carafe of cheap hot sake at the local sushi joint). This is a sake that’s clean, balanced, and full of layered depth while remaining bright and effortlessly drinkable. Expect notes of crisp cucumber, green apple, steamed rice, and citrus zest, with a subtle umami depth and a crystalline finish.
You can obviously pair it with crudo, sashimi (delicate cuts like Hirame, Tai, or Kinmedai), poke, or ceviche. But get adventurous and try it with Sicilian lemon risotto, pan-seared halibut, or baked chèvre and arugula salad. Not a sake person? This one might change your mind. Chill it down, pour a glass, and see for yourself! —Cara Patricia, DECANT Co-Founder