There are three main points that make up Hakkaisan Sake Brewery’s Philosophy.
Brings out the essence of good material with every possible effort
One thing you could say to make good Sake is to use high quality materials – Water and Rice.
Hakkaisan uses “Spring water from Raiden” for all brands of Hakkaisan. The spring water is brought to our Kura (Sake factory) from the foot of Mt. Hakkai through pipe line. Rice brands of Goyakumangoku and Yamadanishiki which are believed to be the most suitable rice for making the Sake are used for making Hakkaisan. Needless to say, Hakkaisan carefully select the place and the growers of rice. Based on traditional know how and every possible effort and using these strictly selected materials, Hakkaisan makes the best quality Sake.
Sake made from best materials available, with love, tender and care, Hakkaisan makes well-balanced highest dignity and quality Sake. The definition of highest quality Sake is, Hakkaisan believes, Sake that has full body but clear and smooth which does not interfere or disturbs the taste of food.
Deliver quality Sake to as many people as possible
The refined procedure for making quality Sake has been established in Meiji-era and not much more could be done to further refine the process itself.
Our method for “Challenge for quality and quantity” is somewhat very basic, but we believe we should never compromise our quality for quantity. It is our responsibility to deliver quality Sake to people in the marketplace.
Raidensama no mizu – Spring water from Raiden God located on the foot of Mt. Hakkai Cold and wet winter.
Culture in the snow country
Characteristics of people in Uonuma Region Traditions of Echigo-Sake-Master
Land graced by Gods.