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The average age of the brewers at Hachinohe Sake Brewery is 30 years old. Many of them are keen to express their ideas and experiment with different styles of brewing. The Mixseed series is released every year showcasing four different members of the brewing team (the MIX). The word SEED references the sprouting of their sake brewing potential.

KM96 is made by sake brewer Kenta Kimura aged 30 years old who is responsible for washing and soaking rice at Mutsu Hassen. His family are rice farmers, and he has chosen to make sake harvested at his parent’s home called Masshigura. The rice is minimally polished, only 4% of the outer layer has been removed, so that you can enjoy the full flavour of umami and acidity expressed in the sake. He recommends to also try warming the sake to experience how the acidity comes out and the flavour of the rice increases. The sake has mellow melon and toasted grain flavours.

  • Brewery: HACHINOHE
  • Region: Aomori
  • Classification Junmai 
  • %ALC/VOL: 13%
  • Net Volume: 500ml
  • Rice: Masshigura from Kimura rice farm, Aomori
  • Rice Polishing Ratio: 96%
  • SMV: Undisclosed
  • Serve: Chilled | Room Temperature to Hot
  • Matching Food: Meat dishes, grilled and braised pork, beef, and lamb

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