SAKE HUNDRED BYAKKO
Yukimegami rice polished past 200 hours to a clarity like light — SAKE HUNDRED’s signature junmai daiginjo, born of a collaboration with Tatenokawa Shuzo.
An 18% polish, sharpened toward light
BYAKKO is a junmai daiginjo made from Yamagata-grown Yukimegami rice, polished down to 18%. The milling alone takes more than 200 hours, carefully drawing out the clear character at the rice’s core.
Rather than layering on floral intensity, the design lets sweetness, acidity and a mineral edge settle quietly into place. It reflects SAKE HUNDRED’s founding idea — light that reaches a hundred years ahead — in a glass built around clarity.
White peach and pear, in a silk-like clarity
Apple, pear and white peach lead the nose, with hints of chamomile and lily. The texture is silk-smooth, opening into the gentle sweetness of melon and muscat grape.
Acidity follows to sharpen the frame, and the finish carries a faint minerality and a light bitterness. The impression stays clear throughout, settling slowly into a long, quiet close.
Its silk-like clarity carries through from first aroma to the final trace of minerality.
Yamagata, Sakata — with Tatenokawa Shuzo
BYAKKO is brewed by Tatenokawa Shuzo, founded in 1832. The brewery has continued sake-making in Sakata, Yamagata, and since 2010 has produced junmai daiginjo exclusively.
The brewery’s skill in working patiently with highly polished rice underpins BYAKKO’s precise texture — a collaboration that gives shape to the SAKE HUNDRED concept through sheer brewing precision.
Verified international recognition
Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded. The 2023 and 2022 awards were won under the product’s former specification, brewed with Dewasansan rice, before the switch to Yukimegami.
A silk-like clarity, quietly layered
The brewery does not publish official food pairings. What follows are four directions read from the aroma and taste structure that can be confirmed. Two threads run through them. The chamomile- and lily-like aroma sits in the same direction as the freshness of herbs. And the silk-smooth texture overlaps with dishes finished to a similarly smooth texture.
Food-pairing literature records that gentle floral notes such as chamomile and lily readily resonate with herbs and light appetisers, and that a silk-smooth sake tends to pair well with dishes of a similarly smooth texture. A mineral note and light bitterness are described as quietly supporting the umami of shellfish and broth. Against strongly spiced, chilli-forward dishes, the sake’s clarity can be easily masked, so the directions above centre on lightly seasoned dishes.
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Related reading
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