HITEN Hakucho

The theme of Hakucho is, without doubt, a sake that is all about ‘acidity’. The combination of white koji (citric acid), yeast no. 77 (malic acid) and the yamahai process (natural creation of lactic acid) is fully exploited in this stimulating sake devised by the 27th generation of Hiraizumi brewers. This sake has a clean, refreshing profile with a prominent, stimulating acidity synonymous with Hakucho. The name Hakucho is associated with the word ‘white’ because of the use of white koji, rather than the yellow koji usually employed in sake.