WAKABOTAN HACYO YAMADANISHIKI

WAKABOTAN HACYO YAMADA-NISHIKI

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: 15%

Volume: 1800ml

Quality of sake

It has a faint banana-like aroma and a slight sparkling sensation unique to freshly pressed full-strength sake. The beautiful flavor and sourness enhance the aftertaste.

Technology

To take advantage of the characteristics of Yamada-Nishiki, the king of sake rice, produced in Hyogo Prefecture, it is important to brew the flavorful sake in a way that brings out its elegant sweetness and pleasant taste. The ideal growth state of koji-kin is full-growth-like patchy growth (aiming at 50/50). Its alcohol content when pressed was 15%, while the sourness was controlled, and its flavor was enhanced through fermentation at a low temperature for a long time.

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]
　YAMADANISHIKI rice produced in 2023 and 2024 was used. The second sake brewing in 2025 was performed.
The water temperature was slightly high for this time of the year. The koji rice was soaked at a setting of 133%, but the result was 134.3%. The steam was slightly adjusted, resulting in the target value of 145% after steaming.
　The kake-mai was soaked at a setting of 131% according to the winter period and the water content of koji rice. The dissolution of rice by koji and sugar concentration in fermented mash were optimized, and thus, fermentation of yeasts was adjusted.

[Fermentation]
　Since Kyokai No. 601 yeast was rapidly fermented, the fermentation was slowed by lowering the management temperature to 5℃ in the latter half, and simultaneously, the generation of Ginjo flavor was promoted.
　Although the period of low outdoor temperature continued, fermentation was active. A cooler was used in the middle of fermentation. The rice was pressed on the 25th day of fermentation while checking the analysis value.
It was finished with an elegant and refreshing flavor.

■Tasting comment (Apr. 2025)
　Glossy, clear pale yellow color. The aroma is distinct, and you will smell fruits such as bananas, tropical fruits, and melon and also the nuance of flowers, freshly cooked rice, and mushroom. When you take a sip, you will feel a mild attack(*) with elegant sweetness. Comfortable sourness will give you a refreshing impression. The aftertaste lasts moderately and is harmonious overall.
　Enjoy it with dishes using ingredients containing decent sweetness such as white fish carpaccio and pork Shabu-Shabu with ponzu sauce.

*Attack- First impression when taking a sip

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　YAMADANISHIKI rice produced in 2023 and 2024 was used. Sake brewing began in January 2025.Since the water temperature was low and the rice quality was not uniform due to the characteristics of blended rice, the degree of water absorption was determined by the appearance.The koji rice was soaked at a setting of 133.1%, and we ended with koji that can express moderate sweetness.
　The kake-mai was soaked at a setting of 131-132% according to the water content of koji rice. The dissolution of rice by koji and sugar concentration in fermented mash were optimized, and thus, fermentation of yeasts was adjusted.
[Fermentation]
　Since Kyokai No. 601 yeast was rapidly fermented, the fermentation was slowed by lowering the management temperature to 5℃ in the latter half, and simultaneously, the generation of Ginjo flavor was promoted.
　The rice was pressed on the 26th day of fermentation with the help of open air. It was finished with a light and elegant taste.

■Tasting comment (Apr. 2025)
　Glossy, clear pale yellow color. The aroma is distinct, and you can smell bananas, ripe tropical fruits, and flower-like nuances. When you take a sip, it will give you a refreshing impression with elegant and subtle sweetness and pleasant sourness. You can feel the taste of rice with a moderate aftertaste.
　It pairs well with moderately fatty ingredients or dishes with strong tastes such as sushi (e.g., horse mackerel, mackerel, and yellowtail) and dishes using pork, beef, or cheese. Enjoy the cooled sake in a wine glass or a bottle with a slender neck.

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　YAMADANISHIKI produced in 2023 was used for the first time.
The rice was washed by hand, as is typical for Daiginjo sake. The rice was washed gently to prevent cracking, and water absorption was carefully monitored. Since the rice easily cracked due to the intense heat in summer, soaking of koji rice was set at 132.5%. We made the koji to express sufficient sweetness.
　The water content of kake-mai was set at 130-131.5%, and the dissolution of rice by koji and the sugar concentration in fermented mash were optimized. Thus, fermentation of yeasts was adjusted.
[Fermentation]
　Since the used yeast Kyokai No. 601 rapidly fermented, fermentation was slowed by lowering the management temperature to 5℃ in the latter half; simultaneously, the generation of Ginjo flavor was promoted.
　The rice was pressed on the 25th day of fermentation. The amount of sake-making water was adjusted slightly less to achieve a water ratio of 145%; thus, we produced sake with a lighter and sharper flavor.

■Tasting comment (Mar. 2025)
　The color is glossy, clear, and a slightly golden pale yellow. The aroma is clear, reminiscent of tropical fruits, such as bananas or muscat grapes, with violet-like flower nuances. When you take a sip, you will taste a pleasant sourness and slight bitterness, which will give you a refreshing impression. You will notice the taste of rice, which has an aftertaste of moderate length.
　It goes well with moderately fatty food, such as sashimi, sea bream carpaccio, flounder, or grilled chicken or pork seasoned with salt. Enjoy the cooled sake in a wine glass or bottle with a slender neck.

■Characteristics/special properties of this lot
[Raw ingredients/Processing of raw ingredients]
　Rice was carefully washed using the “hand washing” method used for Daiginjo to prevent the ricefrom cracking, and the degree of water absorption was checked.
Rice for making koji in water was soaked at a setting of 132%, and koji was made to express moderatesweetness.
　Kake rice was similarly soaked in water at a setting of 132%, and only at the third addition of kakerice was the soaking slightly adjusted and set at 131.5%. This led to optimal dissolution of rice by kojiand sugar concentration of fermented rice mash, and fermentation of yeast was adjusted.
[Fermentation]
　Due to the active fermentation of the yeast that was used, “Kyokai No. 601,” fermentation was sloweddown by lowering the management temperature to 5℃ in the latter half, and Daiginjo flavor waspromoted.

■Tasting comment (Nov. 2024)
　Clear, slightly bluish, crystal color. You can smell a smooth and banana-like aroma. When you take asip, you will taste the clear and elegant sweetness of Yamada-Nishiki and the refreshing and lightlemon soda–like flavor will spread in your mouth. With its sufficiently sour flavor, you can enjoy thissake with meals.

　With its well-balanced flavor, it goes well with sashimi or carpaccio of sea bream and flounder andwith moderately fatty meals such as chicken saute. When you drink it at a room temperature or cool ina wine glass or sake cup with a slender neck, you may drink too much without realizing it.