Hachidori Junmai Ginjo 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: Hand-harvested sake rice polished to Ginjo level (≤60%). Slow, low-temperature fermentation to capture delicate aromatics. Brewed using traditional methods with careful control of koji development and fermentation temperature.
- AGING: Brief maturation in stainless before bottling to preserve freshness.
- TASTING NOTES: Elegant and lifted with notes of melon, pear, and white flowers. The palate shows juicy stone fruit and subtle herbal tones, finishing clean and precise with a gentle umami underpinning.
- FOOD PAIRINGS: Ideal with sashimi, delicate crudos, fresh cheeses, or lightly grilled vegetables. Also pairs beautifully with oysters or citrus-accented dishes
Hachidori Junmai Ginjo 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: Hand-harvested sake rice polished to Ginjo level (≤60%). Slow, low-temperature fermentation to capture delicate aromatics. Brewed using traditional methods with careful control of koji development and fermentation temperature.
- AGING: Brief maturation in stainless before bottling to preserve freshness.
- TASTING NOTES: Elegant and lifted with notes of melon, pear, and white flowers. The palate shows juicy stone fruit and subtle herbal tones, finishing clean and precise with a gentle umami underpinning.
- FOOD PAIRINGS: Ideal with sashimi, delicate crudos, fresh cheeses, or lightly grilled vegetables. Also pairs beautifully with oysters or citrus-accented dishes