HANEYA Prism Junmai-Ginjo Non-filter Nama-Genshu
Pressing-room freshness, sealed at its most vivid.
A prism of freshly pressed character
Toyama-grown Gohyakumangoku is polished to 60%, then brewed as a completely unfiltered, unpasteurised and undiluted sake. Bottling follows pressing as quickly as possible, preserving a vivid, juicy profile with layered depth rather than weight.
How it tastes
Bright orchard fruit, gentle sweetness and fresh acidity move over a soft rice-and-kōji core. The finish stays clear, energetic and lightly savoury.
Keep refrigerated. Its aroma is layered, unfolding gradually rather than all at once.
Toyama, since 1916
Fumigiku Brewery was founded in Toyama in 1916. HANEYA is made with water from the Joganji River system and Toyama-grown rice, with every batch handled at the same level of care the brewery applies to daiginjo. Small-lot brewing and close control of each stage define the house style.
Every HANEYA sake receives daiginjo-level care.Fumigiku Brewery — brewing principle
Verified international recognition
Listed only where official Kura Master or IWC records can be attributed to this exact label. Pasteurised or otherwise different versions are excluded.
At the table
- Toyama white shrimp fritters
- White-fleshed sashimi
- Grilled fish
- Light Thai herb dishes
Related products
Three routes: a close style, a contrasting expression, and a HANEYA signature.
Related stories
Product craft, brewery history, and Toyama food culture — one route for each.
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