Launch event for key trade VIPs at The Modern in New York on March 1st , hosted by Hakkaisan’s owner and president Jiro Nagumo and sake expert Timothy Sullivan.

This very fine and complex sake is made of 100% rice polished at apprx. 50%. It is aged 3 years in Hakkaisan's Yukimuro.

Bottle by Kenya Hara, Nippon Design Center

Since ancient times, snow has been used in Japan as a natural cooler to store perishable goods, as mentioned in the “Nihon Shoki”, one of Japan’s oldest historic records (710 - 794 AD). Hakkaisan’s Yukimuro was constructed in July 2013 as the most eco-friendly maturation facility possible, only using snow to maintain temperature at around 3−5° C all year long. 

Creation of a high-quality brochure, presenting the new Snow-Aged Junmai Ginjo 3 Years.