SAKE HUNDRED HAKUSO
Carefully pressed sake, given roughly twenty days of secondary fermentation in the bottle — a clear white sparkling sake that raises its fine bubbles in quiet stillness.
Twenty days of secondary fermentation, fine white bubbles
HAKUSO is a sparkling sake made from Fukuoka-grown Yamada Nishiki polished to 18%, its bubbles raised through secondary fermentation in the bottle. The moromi is placed in cloth bags and pressed the traditional way, in a wooden fune trough, then spends roughly twenty days undergoing a second fermentation inside the bottle.
The lees are then removed bottle by bottle, leaving a clear liquid with a fine, delicate sparkle. True to its name — “playing in white” — it holds stillness and movement together in a single character.
White peach and pear, creamy bubbles
White peach, pear and lily lead the nose, with a clean herbal edge. The fine bubbles are creamy, carrying a gentle sweetness and fresh acidity with a light touch.
A faint bitterness appears in the back half, sharpening the profile to a clean close. Delicate bubbles and a long finish settle quietly together in this bottling.
Natural pressure may remain in the bottle, so it should be opened with care.
Kumamoto, Oguni — with Kawazu Shuzo
HAKUSO is brewed by Kawazu Shuzo, founded in 1932 in Oguni, Aso District, Kumamoto Prefecture. Nestled among the mountains of Aso, the brewery continues to make sake in dialogue with the local water and climate.
Yamada Nishiki polished to 18%, a pressing that gathers each drop, secondary fermentation in the bottle, the careful removal of lees — it is this accumulation of detail that shapes HAKUSO’s clear bubbles and delicate finish.
Verified international recognition
Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.
At the table
- Aperitif
- Sushi
- Shellfish
- Fresh-herb dishes
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