| Brand | Harada |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Harada Nama Arabashiri Sake is an unpasteurized and unfiltered sake produced by Hatsumomidi Brewery, known for its fresh and vibrant character. As a "nama" sake, it retains a lively, bold flavor with a hint of effervescence, offering a distinctive taste experience. The term "arabashiri" refers to the first press of the sake mash, capturing the most vibrant and dynamic flavors. This sake features bright, fruity aromas with notes of green apple and melon, complemented by crisp acidity and a clean, refreshing finish. Best enjoyed chilled, Harada Nama Arabashiri is perfect for those seeking a fresh and invigorating sake experience.
Rice: Yamadanishiki | Polishing Ratio: 55%
Harada Nama Arabashiri delivers a fresh and invigorating tasting experience with a lively, slightly effervescent character. On the nose, it exudes bright, fruity aromas of green apple, melon, and a touch of citrus. The palate is vibrant and crisp, featuring flavors of fresh apple and pear, balanced by a clean acidity and subtle sweetness. Its unpasteurized nature lends it a bold and dynamic finish.
To best enjoy Harada Nama Arabashiri Sake, serve it well-chilled to enhance its fresh, vibrant flavors and slight effervescence. Its crisp, fruity notes and clean finish make it an excellent match for a variety of dishes, particularly fresh seafood like sashimi, oysters, and sushi. It also pairs well with light appetizers, grilled vegetables, and mildly seasoned dishes that won't overpower its delicate balance.
Harada sake is a well-regarded sake brand produced by Hatsumomidi Brewery, located in the Yamaguchi Prefecture of Japan. Hatsumomidi hopes to deliver sake that goes beyond seasonality and evokes every subtle shift in Japan's climate through all 72 of the micro-seasons of ancient tradition, which themselves have influenced the development of Japan's sake brewing culture. Hatsumomidi is committed to contributing to the local community and preserving its history while focusing on innovation. They value their connections with customers and neighbors and plan to continue creating sake for each season and improving their skills.
Harada sake undergoes a meticulous production process involving rice polishing, washing, soaking, steaming, and inoculating with koji mold to break down starches. A yeast starter is prepared and combined with additional rice, koji, and water in stages for main fermentation, lasting 20–30 days at low temperatures. The fermented mash is pressed, filtered, and pasteurized before aging to develop complex flavors. This careful attention to detail at each step ensures Harada's sake's high quality and unique character.
