WAKABOTAN HACYO HINOHIKARI

WAKABOTAN HACYO HINOHIKARI 720mL

With respect to the traditional Japanese sake brewing method of Wakabotan, we improved the brewing equipment and technologies, adopted the best brewing techniques that bring out the characteristics of this rice variety, and thus brewed this product. Hacyo refers to four pairs of butterflies fluttering around the petals of a tree peony (botan).
(1) Shijimiaeoides divinus: Asonis identified in Oita Prefecture [Originality]
(2) Chestnut tiger butterfly: Migrating butterfly [Spreading our wings around the world]
(3) Giant purple butterfly: Japanese national butterfly [Representative of Japan]
(4) Cabbage white butterfly: Known by everyone [Widely recognized]　

Alcohol content: 14%

Volume: 720ml

Quality of sake

You can enjoy a slightly sparkling sensation of freshly pressed full-strength sake with an elegant and gorgeous aroma like the smell of apples, and a smooth, fruity, and sweet flavor.

Technology

To take advantage of the characteristics of Hinohikari grown in Usa, a grain-growing region in Oita Prefecture, it is important to bring out sourness and sweetness in a well-balanced manner when brewing sake. We used high-potency koji (rice malt) to control the activity level of yeast and saccharification of koji and pressed the rice at an alcohol content of 14%.

This Japanese sake captures a fresh flavor after filling, capping, and then pasteurization are completed.

Lot

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　Hinohikari rice produced in 2023 was used.
Considering the poor solubility of rice due to the continued high outdoor temperature during the growing period in summer, koji rice was soaked at a setting of 133%. Thus, the koji rice was finished with sufficient enzyme power to promote dissolution of kake-mai (sake rice except for koji making).
　The soaking time for kake-mai was increased, resulting in 132-133%. The water content was lower than the target despite a longer soaking time. Therefore, by controlling the steam at the end of the steaming process, alcohol fermentation was sufficiently carried out by yeasts in the fermented mash and we could control an ideal sugar concentration suitable for producing aromatic components.

[Fermentation]
　In the fermentation stage, alcohol production and flavor were adjusted while balancing sweetness and aroma. On the 25th day of fermentation, the rice was pressed and sake was moved without making bubbles. The sake was filled leaving a slightly sparkling sensation characteristic of freshly pressed sake. It was then pasteurized.

■Tasting comment (Apr. 2025)
　Glossy, clear pale yellow color. The aroma is soothing and yet gorgeous. You can smell the nuances of ripe tropical fruits and violet. When you take a sip, you will feel a mild attack(*) with moderate sweetness, followed by good sourness, and leaving slight bitterness.
　The aftertaste lasts moderately and is harmonious overall. It goes well with strong tasting food. You can enjoy the sake after cooling sufficiently with horse mackerel and yellowtail sashimi (fresh raw fish) from Oita Prefecture with sweet soy sauce in Kyushu or fried spring chicken.

*Attack- First impression when taking a sip

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　Hinohikari rice produced in 2023 was used.
Considering the poor solubility of rice due to the continued high outdoor temperature during the growing period in summer, koji rice was soaked at a setting of 133%. Thus, the koji rice was finished with sufficient enzyme power to promote dissolution of kake-mai (sake rice except for koji making).
　To make kake-mai easily soluble, we aimed at 133% or more but finished at approximately 131%. Therefore, by controlling the steam at the end of the steaming process, alcohol fermentation was sufficiently carried out by yeasts in the fermented mash and we could control an ideal sugar concentration suitable for producing aromatic components.

[Fermentation]
　In the fermentation stage, alcohol production and flavor were adjusted while balancing sweetness and aroma. On the 24th day of fermentation, the rice was pressed and sake was moved without making bubbles. The sake was filled leaving a slightly sparkling sensation characteristic of freshly pressed sake. It was then pasteurized.

■Tasting comment (Apr. 2025)
　Glossy, clear pale yellow color. The aroma is gorgeous, and you can smell the nuances of tropical fruits such as mangoes, pineapples, and strawberries, as well as nectar. When you take a sip, you will feel a well-balanced attack(*) with yogurt-like flavor, sweetness, sourness, and slight bitterness, which will give you a refreshing impression.
　The aftertaste lasts moderately. You can enjoy the taste and pleasant aroma with Caesar salad using fresh cheese and appetizers such as caprese.

*Attack- First impression when taking a sip

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　HINOHIKARI produced in 2023 was used for the first time.
Considering the poor solubility of rice due to the continued high outside temperature during the growing period in summer, soaking of koji rice was set at 133%. Thus, the koji rice was finished with sufficient enzyme power to promote dissolution of kake-mai (sake rice except for koji making).
　Part of kake-mai was soaked to achieve the water content of 135% or more so that kake-mai can be dissolved as easily as possible. Thus, alcohol fermentation was sufficiently carried out by yeasts in the fermented mash and we could control an ideal sugar concentration suitable for producing aroma components.
[Fermentation]
　In the fermentation stage, alcohol production and flavor were adjusted while balancing sweetness and aroma, and on the 25th day of fermentation, the rice was pressed and sake was moved without making bubbles. The sake was filled leaving a slightly sparkling sensation characteristic to freshly pressed sake and then pasteurized.

■Tasting comment (Mar. 2025)
　The color is clear pale yellow with radiant shine. You will feel a fruity aroma such as an apple or pear and a nuance like flowers. When you have a sip, you can taste a strong and clear sweetness like a hard candy. Mild sourness will give you a clear impression, and the strong aftertaste lasts long.
　It pairs well with sweet and salty dishes such as prosciutto and melon and also dried fruits such as dried mango. Enjoy the cooled sake in a wine glass feeling a pleasant aroma.

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　Considering the poor solubility of rice due to the continuous outdoor high temperature during the growing period in summer, rice for making koji in water was soaked at a setting of 132% to create a state with sufficient enzyme power to promote dissolution of kake rice (sake rice to make fermented rice mash).
　Kake rice was similarly soaked in water at a setting of 132%, which allowed us to achieve the ideal sugar concentration for alcohol fermentation of yeast using fermented rice mash and the creation of aroma components.
　Therefore, the acidity and amino acid content are low, and you can taste more sweetness in this lot.

[Fermentation]
　The level of alcohol production and flavor were cheked, and on the 25th day of fermentation, the mash was pressed, and the sake was poured without generating foam. As it was filled in bottles, it retained a slight sparkling sensation characteristic of freshly pressed sake. It was then pasteurized.　

■Tasting comment (Nov. 2024)
　Slightly pale yellowish crystal color. You will smell a fruity aroma like that of apples and passion fruit. When you take a sip, you will taste the sweetness, which is just like that of a Red Delicious apple. The sourness and slight sparkling sensation give you a comfortable refreshing feeling in your mouth, and the flavor encourages you to drink another glass.
　Enjoy drinking it cold in a wine glass along with antipasto such as caprese with tomato and mozzarella cheese and Caesar salad as well as fruit, including dried fruits.