UZEN SHIRAUME

The brewery is located in the Oyama district of Tsuruoka city in Yamagata prefecture, which has a long history of sake brewing: at its peak, it had 30 to 40 sake brewers. This region, known as the Shonai Plain, was historically a major rice-producing area. Founded in 1592, Haneda focuses on junmaishu made from Yamagata-grown rice and water from underground streams. Haneda brews sake in small batches with the utmost attention to detail, steaming the rice, fermenting it slowly at low temperatures, and creating refreshing yet powerful sake. This is pressed slowly, bottled without pasteurization, refrigerated and shipped when properly matured. Haneda strives to make sake without an ostentatious aroma but rather a settled flavour and fragrance balanced with the taste of the rice. This is sake one will not tire of, and is best enjoyed at about 15 degrees Celsius.