HANEYA Tokubetsu Junmai
Fresh acidity and soft umami, held in balance.
Clarity, sealed bottle by bottle
Toyama Gohyakumangoku is polished to 60%. Each bottle is pasteurised individually, preserving a sense of freshness while giving the sake a composed structure. The result is transparent and food-minded, with acidity and mellow rice umami kept in precise balance.
How it tastes
A calm aroma opens into crisp acidity at the centre. Mild umami follows without heaviness, leading to a clean, dry-leaning finish that leaves room for the next bite.
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
- Marinated firefly squid
- Shellfish
- Salt-grilled fish
- Yakitori seasoned with salt
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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