Description
Mutsu Hassen’s Pink Label is one of the most distinctive ginjo sakes available, and that starts with how it’s made. The brewery, Hachinohe Shuzo in Aomori Prefecture, uses white koji, a mold traditionally reserved for shochu production, which introduces citric acid into the sake, giving it a bright, tangy edge you won’t find in most ginjo. On top of that, they collect wild yeast from the skins of local strawberries, contributing a lush, fruity bouquet that’s unmistakable. The result is a sake that’s playful, aromatic, and a little bit wild, a perfect reflection of one of Japan’s most boundary pushing breweries.
Aroma: Bright and fruity, with lush notes of strawberry, lychee, melon, and banana. Some people detect cotton candy or bubble gum, it’s super expressive on the nose!
Palate: Soft and juicy upfront, with a gentle sweetness that gradually gives way to the citric acid tang from the white koji. There’s a crispness that keeps it refreshing and balanced.
Finish: Light and dry, with lingering fruitiness that spreads slowly.
Serving Temperature: Chilled (with a wine glass to really show off the lush aromatics).
Food Pairings: The sweet/tart profile works beautifully with cream pasta, tomato-mozzarella salad, sweet and sour pork, or mapo tofu. It’s also a great match for blue cheese.
We love this bottle because it’s the product of a brewery that refuses to play it safe. Hachinohe Shuzo was ranked the #1 brewery in the world in 2021 by the World Sakagura Ranking, and the Pink Label shows exactly why. White koji in a ginjo? Wild strawberry yeast? These aren’t gimmicks, they’re the result of a brewery that’s deeply committed to using Aomori’s local ingredients in creative ways. Everything here is locally sourced: Aomori rice (Hanafubuki and Masshigura), Aomori yeast, and Aomori water. It’s sake with a real sense of place and a willingness to surprise you.
About the Brewery: Hachinohe Shuzo
Hachinohe Shuzo has been brewing since 1775, when founder Shozaburo Komai traveled from the Omi region (present-day Shiga Prefecture) to establish sake production in Mutsu (Tohoku). The “Mutsu Hassen” brand was created in 1998, named after a Chinese legend of Eight Drunken Immortals. Now led by 8th generation owner Shozaburo Komai, the brewery prioritizes locally sourced ingredients and innovative techniques, including using white koji and collecting wild yeast. Their Taisho-era brick storehouses are registered as tangible cultural properties, and in 2021 they were ranked the #1 sake brewery in the world.
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