Bottle Size:

300 ml

ABV:

15% - 16%

Rice:

Gohyakumangoku

Seimaibuai:

60%

Prefecture:

Gifu

Profile:

Smells of soy bean, tofu, white chocolate, toasted sesame seeds, hemp, and baked pear. Tastes of green vegetable (asparagus), brown rice, shoyu, and tofu. Wild, yet refined.

Producer:

Founded in 1920 by Eiichi Hayashi, the brewery is currently under the 5th generation stewardship of Rieko Hayashi.  Ms. Hayashi's Hyakujyuro (OneTen) brand was born from her vision to communicate a message of peace throughout the world via a cup of sake. Her motto is that joyful brewing leads to joyful camaraderie leads to joyful consumption. Hayashi Honten finds itself in between two great rivers: the Nagara River and the Kiso River. The brewery gets its water from a 100-meter deep well fed by the clear waters of the Nagara River (literally "long and good river") which flow from the Dainichigatake Mountains in the northwest of Gifu Prefecture, known as the Japanese Alps.

Behind the Name:

• This bottle is named after famed kabuki actor Hyakujyuro (OneTen), who once donate 1200 cherry blossom trees to Kakamigahara City.

• Yamahai, or yamahai-shikomi is a yeast starting method which allows for natural lactic acid production. This method involves careful temperature control, and allows producers to move away from the ‘yamaoroshi’ method — an intense process involving mashing and stirring with long poles. Yamahai tend to be fascinatingly wild, and sometimes even gamey and funky.

• Junmai is brewed using only rice, water, yeast, and kōji — there are no other additives, such as sugar or alcohol.

• Ginjo refers the to level of polishing the rice undergoes before fermentation. To be a ginjo, the producer must polish away at least 40% of the grain, for a seimaibuai of 60%.