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Hakkaisan Sake Brewery Global

@hakkaisansake

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Official global account of Hakkaisan Sake Brewery 🍶
Premium sake from Minami Uonuma, Niigata, Japan.
Official Sake partner of L.A Dodgers⚾️

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When it’s time to celebrate, we always reach for our sparkling sake!

Hakkaisan Clear Sparkling “AWA” is crafted through a secondary in-bottle fermentation, creating a clear, elegant sparkling sake.

It opens with a light fruity aroma and a refreshing, refined sweetness. Perfectly balanced and celebratory, AWA is made for raising a glass, whether it’s a big win or any special moment worth toasting. by @hakkaisansake

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4 months ago

Through the lens of the Dodgers’ legendary photographer, Jon SooHoo, every moment carries a story.

After more than four decades behind the lens, he steps into our Sake 101 series - an introduction to Hakkaisan sake, the official sake of the Dodgers. Hakkaisan is a premium sake from Niigata, Japan.

Our Junmai Daiginjo is a premium sake with a crisp, clean, and dry taste.

Kanpai !🍶 taken in Dodger Stadium by @hakkaisansake

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6 months ago

TODAY! OCTOBER 15th at @thirdsbk!

Brooklyn Kura x Hakkaisan Collaboration Sake Flights from 6-8 PM! Featuring a NEW collab bottle:
Tokubetsu Junmai!

A representative from both breweries will be there to talk about each bottle!

Pouring:
#14 from Brooklyn Kura
Junmai Daiginjo 45 from Hakkaisan
*NEW* Brooklyn Kura x Hakkaisan Collaboration Tokubetsu Junmai

See you there! by @hakkaisansake

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a day ago

Hakkaisan Brewery was founded in 1922.

While still young in the history of sake, we have continued to pursue one clear goal: to brew good sake. Guided by the generations before us, we challenge ourselves every day through a relentless focus on quality.

We work closely with researchers and commit fully to every part of the process—ingredients, labor, and equipment—continuing to refine both our craft and our standards
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Our aim is simple. To continue being Hakkaisan, by never standing still. by @hakkaisansake

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4 days ago

We were honoured to host Ms. Wakako Nagumo, daughter of the owner of @hakkaisansake, for dinner at @izakaya_shinjuku, one of Singapore’s oldest Japanese restaurants 🍶

A big thank you to Shinjuku’s GM, Kana-san, for the warm hospitality. Over a delicious meal and Hakkaisan sake, we shared plenty of laughs and chatted about our exciting collaborations ahead ✨ by @hakkaisansake

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11 days ago

💙 It’s been so much fun sharing Hakkaisan with all of you at the stadium this season. Thanks for being part of it with us! 🍶⚾️ by @hakkaisansake

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11 days ago

Koji making at Kowagura, Hakkaisan’s ultra-premium microbrewery, located in the mountains of Niigata. This facility comes alive during the deepest winter months of January and February, when a team of just seven senior brewers works to create the most exceptional expression of Hakkaisan.

Koji requires around-the-clock attention, making it one of the most hands-on and critical steps in the brewing process. by @hakkaisansake

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17 days ago

Shigemitsu Nagumo (the fourth from the right in the top row of the first pic) - Toji Emeritus and one of the key figures who shaped Hakkaisan’s modern brewing philosophy.

While carrying on the traditional techniques and spirit of the Echigo Toji master brewers, Shigemitsu Nagumo established a high standard of sake brewing by combining data-driven methods with hands-on experience and intuition. He was instrumental in transferring brewing expertise to future generations, laying the foundation for the quality standards and uncompromising craftsmanship that define Hakkaisan today. He stepped away from the job as Toji once Hakkaisan reached its 100 year anniversary in 2022.

His sincere dedication to craftsmanship, together with his warm, gentle, and open-minded personality, earned him the respect and affection of many employees and partners and he is a central figure in shaping and supporting the foundation of Hakkaisan. by @hakkaisansake

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23 days ago

The brewing stage begins with the main mash called "moromi" in Japanese.

The active yeast starter (Shubo) is transferred into the brewing tank and gradually built up through three separate additions of steamed rice, koji rice, and water. Koji enzymes convert rice starch into sugars, while yeast transforms those sugars into alcohol. These reactions happen side by side, slowly building depth, texture, and complexity in the sake.

This is the heart of brewing.

From this stage, fermentation continues to evolve under close observation—day by day, layer by layer. by @hakkaisansake

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25 days ago

Hakkaisan and Brooklyn Kura brought our brewers into the same room in NYC to share ideas, techniques, and a love for making great sake.

🇯🇵🤝🗽

Stay tuned for what we’re brewing. by @hakkaisansake

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a month ago

Join us this Friday at the Dodger Stadium Dugout Club for a free sake tasting from 5 PM! by @hakkaisansake

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a month ago

We love golden hour at the brewery :) by @hakkaisansake

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a month ago