Harada Junmai Daiginjo Arabashiri

Harada Junmai Daiginjo Arabashiri

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A fresh, bright, arabashiri (free run) namazake with just a touch of ori--cloudy lees-- confirming its unmatched freshness. Orizake arabashiri is something you usually only get in Japan (and usually only Dec-Jan in Japan) but thanks to Harada's year-round brewing and importer Kuramoto's quick turnaround, this stunner found its way to Portland a mere 4 weeks from date of bottling. Yay!

A killer balance between sweet flavors of melon, muscat, ramune soda, vanilla and white peach contrast with a touch of bitterness which takes the form of anise candy, pandan and lemongrass. The Yamadanishiki shows itself with billowing largesse, plush and soft, finishing with a touch of astringency and therefore not leaving a lingering sweetness. There is a broad umami here, like a fat pillow of mochi stuffed with chestnut, satisfying and rich. Harada does remind me of Dassai, but it's more complex and has more personality.


Region: Yamaguchi
Rice: Local Yamaguchi Yamadanishiki
Seimaibuai (rice polishing ratio): 50%
Brewing starter: sokujo-moto
Yeast: unknown

Hatsumomiji / Hatsumomidi Shuzo, home to Harada brand, has undergone a number of ups and downs over the years...landing today in a beautiful spot, where community is the cornerstone of its ethos and purpose, arguably more than sake itself.

In 1945 Hatsumomiji was destroyed in an air raid. It recovered soon after and spent the years 1945-1985 producing high quantity, low quality sake for blending by the major brands. It closed doors in 1985, around the same time that many other breweries decided instead to reinvent themselves. From 1985-2005, the brewery remained empty.
In 2005, 12th generation president Yasuhiro Harada had an idea to resurrect Hatsumomiji in a way that would bring honor to its nearly 200-year history. He spent extensive time studying brewing and reopened the doors in 2005 with intention and passion, devoting himself to junmai sake made from local, Yamaguchi rice. The overarching company philosophy is to use local rice, local talent, and produce delicious sake for local people. The fact that small quantities make it to the US, is probably because someone is pulling strings-- not because Hatsumomiji has any to spare.
The brewery operates through all 4 seasons ("shiki-shuzo"), endeavoring to make brews that are consistent and stable year-round by their nature, rather than the crutch of a clean, cold Winter environment --the more typical brewing season.
The brewery has served as a site for local high school interns interested in learning hands-on brewing techniques, and has hired three female program graduates, giving it an unusually high proportion of women brewery workers. Yasuhiro Harada continues serving as both toji, owner, and mentor.
In addition, local calligraphy artist Nishioka Gassyo was hired recently to create the brewery's new logo, and has since been invited to local events in Yamaguchi to promote the sake and her own work.
Hatsumomiji and Harada are all about supporting their community, and I love that. It's a cherry on top that their sake is excellent.
You might call it saccharine, but personally, I love the following quote from their website:
Brewing Sake for Every Season, for Everyone
Japan's sake is a gift of nature and all its subtle shifts.
It reflects the changing of the seasons, and tastes of the moment of its creation.
As a truly local sake brewer,
HATSUMOMIJI takes every pain to make sure its sake conveys the flavor of that moment.
It brings the flavor of the moment to your family, to your friends, and to you,
so the sake of Japan can become the flavor of every season, for everyone.
Aside from quoting their entire website, I can't do justice to it except to link their company philosophy which is so well written...one of my favorites that I've encountered, right up there with Nishinoseki.

A great choice and a great brewery. This definitely isn't a sake that needs food although it is an extremely versatile daiginjo and will show well with all sorts of food.