Hatomasamune Junmai Ginjo Eto Bottle Baike (鳩正宗 純米吟醸 干支ボトル 馬(バ)イク)

Hatomasamune, located in Towada, Aomori Prefecture, is a historic brewery named after a white dove that flew into the brewery in the past and was enshrined as its guardian deity. Their 'Eto (Zodiac) Bottle,' released as a limited edition every year-end and New Year, is beloved for its witty naming and label design featuring the animal of the year. For 2026, the Year of the Horse, they released 'Baike (馬イク),' a playful combination of the word for horse and 'bike' (motorcycle). Brewed using Aomori's local sake rice, 'Hanaomoi,' milled to 50%, it is bottled directly as freshly squeezed Namazake (unpasteurized sake) to perfectly capture the lively vibrancy unique to a newly brewed sake. ​According to global enthusiasts and sommeliers, the charm of this sake begins with the fresh, gorgeous aromas reminiscent of muscat and melon that delightfully rise from the glass. Upon taking a soft sip, the pleasant micro-carbonation typical of raw sake gently tickles the tip of the tongue, followed by the clear, juicy sweetness of the Hanaomoi rice affectionately blooming in the mouth, grounded by a beautifully balanced ±0 SMV. The soft yet distinct 1.6 acidity elegantly embraces the sweetness that might otherwise feel monotonous, beautifully concluding with a clean, refreshing finish and a subtle fruity lingering. It is an absolutely lovely sake, perfect as a celebratory toast for a pleasant start to the new year or to add a touch of brilliance to a meal.

1. Hokkaido Scallop Grill: The fresh Muscat and Ripe Melon notes of Hatomasumune Junmai Ginjo pair perfectly with the subtle sweetness of Hokkaido scallops. The sake's clean acidity enhances the rich umami of the scallops, while the gentle micro-carbonation provides a refreshing finish. 2. White Fish Tataki with Yuzu Ponzu: The bright citrus notes of yuzu ponzu complement the fresh white flower aroma of the sake. The delicate flavor of the white fish balances the sake's juicy Hanaomoi sweetness, and the crisp finish cuts through the richness of the tataki, creating a refreshing experience.