Hachidori Sake – Impossibly Delicious
Japanese Sake
Junmai
Flavor Scale
This light, bright Junmai has notes of cucumber, green apple, steamed rice, and citrus zest. An intriguing umami mid palate which ends in a clean, dry finish.
Junmai Ginjo
Flavor Scale
A full-flavored Junmai Ginjo Sake that highlights flavors of honeydew melon, white raspberry, and green banana with hints of jasmine. A refreshing finish with ample acidity.
Daiginjo
Flavor Scale
This beautifully-balanced Daiginjo has a complex mouthfeel full of lush, ripe fruit such as crisp apple, cantaloupe, and Asian pear. The mid palate has tones of hazelnut and fennel pollen with a long, focused finish.
Source
Hachidori Sakes are crafted at Shindo Brewery, a 10th-generation family-run Sake brewery. Sourcing premium Sake rice grown on-site, we combine tradition and innovation to produce diverse, high-quality Sakes with a clean, crisp finish in the Yamagata Prefecture of Japan.

Meet Stuart Morris
Hachidori creator and Sake Master, Stuart Morris is one of the few non-Japanese natives to make premium Sake at a top Japanese brewery. His dedication and perseverance led him to create Hachidori Sakes, which embody his belief in overcoming the impossible and offer a taste of his extraordinary journey.
Enjoy Hachidori
Hachidori Junmai
Light, citrusy cucumber tones and a clean finish are delightfully versatile with fresh, bright flavors:
Traditional:
Fresh crudo. All ceviches. Shiromi (white fish) sashimi; think Hirame, Tai, Kinmedai. Tuna poke. Your favorite raw bar selections.
Unexpected:
Sicilian lemony risotto. Baked chèvre and arugula salad. Vietnamese sesame noodle salad. Peruvian escabeche.
Hachidori Junmai Ginjo
Soft, ripe cantaloupe and honeydew notes tinged with green banana with just the right acidity are the perfect match for richer layered dishes:
Traditional:
Fatty sashimi like toro, hamachi, or salmon belly. Ginger-lime grilled swordfish. Yakitori. Miso-grilled eggplant. Tonkatsu. Your favorite sushi selections.
Unexpected:
Caprese salad. Balsamic-grilled nectarines with burrata. Mediterranean mezze. Oven-roasted Spanish Mackerel. Pasta puttanesca.
Hachidori Daiginjo
Beautifully balanced notes of Asian pear, ripe cantaloupe, and hazelnut undertones with a touch of umami—an elegantly smooth and complex masterpiece.
Traditional:
Sushi. Firm or oily sashimi including saba, uni, kohada, or unagi. Donburi. Tempura. Karaage. Start-to-finish kaiseki experience.
Unexpected:
Spicy sweet Korean fried chicken. Aged prosciutto with melon. Caccio e Pepe. Green Thai curry. Spaghetti carbonara with shiitakes.
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