ROMAN Junmaiginjo Ikkaihiire
Traditional mochigome-yodanjikomi brimming with the essence of Minamiaizu.
In Oku-Aizu, there is HANAIZUMI. A single sip envelops the palate in a soft cloud of rich umami. The secret to this flavor lies in the four-stage glutinous rice brewing method (mochi-gome yondan shikomi). HANAIZUMI Sake Brewery uses "Himenomochi," a glutinous rice grown in Aizu, for the final stage. One might expect this to result in overt sweetness, but that is not the case. The famed Takashimizu spring water used in brewing is ultra-soft water with low mineral content, yielding a sake that is remarkably soft, gentle, and clean.
"Our goal is to craft sake that only HANAIZUMI can make. While we adhere to the 'mochi-gome yondan shikomi'—our traditional technique—we do not simply preserve it. Our brewers actively drive its evolution," declares President Makoto Hoshi.
Then there is the brewery's other brand, the limited-distribution "ROMAN" series, where the entire lineup consists of Junmai Ginjo or higher grades. This sake is crafted with an even deeper focus on Fukushima. It blends Aizu-grown "Gohyakumangoku" rice with Fukushima's proprietary "Yumenokaori" and "Fukunoka" rice varieties, fermented with the prefecture's own "Utsukushima Yume yeast." It is a series defined by its captivating, fruity ginjo aroma.
True to the slogan displayed in the brewery—"Sake brewing dedicated to the region and the heart of the brewers"—HANAIZUMI Sake Brewery quietly and faithfully crafts its sake. The brewers' dedication and fervent gratitude for nature's blessings becomes the essence that amplifies the sake's profound umami.
HANAIZUMI Sake Brewery