EST. 1922
八海山
Since 1922 — 南魚沼, Niigata
Hakkaisan Brewery turns its sake technique directly into shochu: its rice shochu Yoroshiku Senman Arubeshi is built on a three-stage sake mash with sake yeast and yellow koji, vacuum-distilled and rested over two years. Tours at the company's Uonuma no Sato complex.
Hakkaisan Brewery turns its sake technique directly into shochu: its rice shochu Yoroshiku Senman Arubeshi is built on a three-stage sake mash with sake yeast and yellow koji, vacuum-distilled and rested over two years. Tours at the company's Uonuma no Sato complex.
Rice shochu on a sake-style mash
Rice shochu on a sake-style mash