Haccoba Sansho Lemonade

This is the first release of this season, and it is the unveiling of a new classic sake!
In fact, this season, we plan to announce two series as a new standard sake.

The name of the first series of the new standard sake is "kasu".

Kasu is born when manufacturing a product as a craft maker.
Until now, the free research series "haccoba LAB_" has produced a lot of "sakes of Kasu (= unused resource)".
Of course, there is the joy of being able to create new products from unused resources, but Kasu is often out of oil (difficulty for fermentation of sake) and nutrients, and it has been found that it is rather very excellent in creating taste.

Therefore, as one of the sake that is unique to haccoba, we decided to release a sake that can be delivered with more confidence as a new standard sake.

Sake making with kasu based on bricolage-like thinking.
I would be happy if I could overturn the image associated with the sound of the word "kasu".

Product Overview
"Sansho Lemonade" is a craft sake collaboration between Haccoba, a craft sake brewery in Fukushima, the restaurant TANIGAKI in Tajima, Hyogo Prefecture, and our dear friend, Takasaki Jo of Takasaki no Okan in Tokyo, Japan. 

TANIGAKI makes a sansho lemonade at their restaurant for diners, but the leftover press cake-- a mix of fresh lemon peel and Asakura sansho pepper-- is diverted from the trash, and instead goes to Fukushima where it is used in this unique sake with a super-delicious refreshing and tart citrusy lemon-sansho flavor. A little bit of green cardamom is added by Haccoba to add complexity and depth.

Takasaki no Okan got involved in conceptualization, recipe development and of course, heating: okan is a colloquialism meaning hot sake. This sake is delicious whether chilled or warmed, as a highball, even toasty hot. We're huge fans, and so excited to have been involved in getting the first Japanese craft sake to American shores.