Hachidori Junmai Daiginjo Sake, Yamagata, Japan
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: Rice polished to Daiginjo level (≤50%). Fermented slowly at very low temperatures with careful koji inoculation and yeast management to capture aromatic intensity and refined texture.
- AGING: Rested in stainless steel before release to preserve freshness and precision.
- TASTING NOTES: Highly aromatic with layers of pear, white peach, melon, and delicate floral tones. Silky, weightless texture with pristine balance of fruit, minerality, and subtle umami. A long, crystalline finish defines its Daiginjo pedigree.
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FOOD PAIRINGS: Exceptional with fine sashimi, uni, lobster, or delicate white fish. Also pairs with refined French-influenced seafood dishes and fresh goat cheese.
Hachidori Junmai Daiginjo Sake, Yamagata, Japan
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: Rice polished to Daiginjo level (≤50%). Fermented slowly at very low temperatures with careful koji inoculation and yeast management to capture aromatic intensity and refined texture.
- AGING: Rested in stainless steel before release to preserve freshness and precision.
- TASTING NOTES: Highly aromatic with layers of pear, white peach, melon, and delicate floral tones. Silky, weightless texture with pristine balance of fruit, minerality, and subtle umami. A long, crystalline finish defines its Daiginjo pedigree.
-
FOOD PAIRINGS: Exceptional with fine sashimi, uni, lobster, or delicate white fish. Also pairs with refined French-influenced seafood dishes and fresh goat cheese.