Hachi Hachi

ABV: 17%

Volume: 300ml & 720ml

Brewery: Shodoshima

Origin: Shodoshima Island, Kagawa Prefecture, Japan

Grade: Junmai

Rice Polishing Ratio: 88%

Best Serving Temperature: 5°C - 40°C

Storage: Keep in a cool, dark and dry place

The minerality and depth of flavour lend themselves nicely to Mediterranean cuisine, or dishes reminiscent of the local cuisine of Shodoshima Island, featuring fresh seafood, vegetables or fermented ingredients.

Vegetable and Sardine Salad; Shrimp Saganaki; Korean-style grilled salmon with cucumber pickle

Shodoshima was the first area of Japan to successfully grow olives, and is widely recognised for their olive trees and high-quality olive oil.

Hachi Hachi uses a specially commissioned yeast, "Sanuki Olive Yeast No. 23," which is sourced from the olives of Shodoshima, and imparts an extremely unique aroma that is uncommon in the sake world.

The sake is made with "Kinuhikari" rice, cultivated among the picturesque terraced fields of Shodoshima.

Shodoshima Brewery is the only sake brewery on Shodoshima, an island floating in the Seto Inland Sea off the coast of Kagawa Prefecture, Japan. 

Shodoshima is renowned for its olive production—uncommon in Japan—as well as its active soy sauce production, earning it a reputation as an "island of fermented foods." The brewery is deeply committed to using local ingredients and has partnered with the island’s fermentation research institute to develop "Sanuki Olive Yeast," extracted from Shodoshima's olive trees. Their dedication to producing authentic local sake extends to cultivating high-quality sake rice on the island, including the terraced rice fields of Nakayama, recognised among the "Top 100 Japanese Terraced Rice Fields," "Top 100 Satoyama Landscapes," and "Top 100 Famous Waters."