At haccoba, sake is usually crafted by fermenting a variety of ingredients together with rice, pushing the boundaries of traditional brewing. But there’s also a deeper goal: to create a “local sake” that expresses the flavors, stories, and lifestyles of the farmers and communities it comes from.

With that vision in mind, haccoba launched a new series in the 2022 brewing year, rooted in the use of Japanese native hops (Tanghua Cao) in the hanamoto (the traditional sake starter that forms the foundation of haccoba’s brewing philosophy).


For this latest edition, the main ingredient is naturally cultivated Koshihikari rice grown by Aiai Agri Ota in Haramachi Ward, Minami-Soma City. haccoba has been experimenting with this rice for several years, and it’s been a key part of their brewing since 2022. By minimizing the polishing process, the rice’s naturally rich umami unique to organic cultivation that shines through in every sip.

The sake features juicy umami from yellow koji, bright acidity from white koji, and soft herbal notes from Tanghua Cao. This year’s brew has a mild, fresh aroma reminiscent of Japanese pears, with a gentle balance of umami and acidity that spreads smoothly across the palate. Compared to the previous year, it finishes slightly drier and crisper.

It’s a sake that’s equally enjoyable chilled or gently warmed—perfect for everyday meals.

Handling Precautions
・Please refrigerate immediately upon arrival.
・If stored for a long period of time, the yeast activity may cause the contents to overflow. Please chill well and open slowly to release the gas inside.
• Sediment (alcohol components) may settle at the bottom of the bottle. Gently mix the contents before pouring to enhance the flavour.