SHINPEI HARINO

I am a Product Development Manager.

The most important elements of fruit sake are the ingredients and the recipe.
Even if you use the same recipe, you cannot make the same taste if the ingredients are bad, and even if you use good ingredients, the taste changes if you use a different recipe.

Although Japan is a small country, it has a lot of diversity. There are ice drifts in its north; naturally rich mountain ranges in the midlands where there are many bears, deer and boars; there are exciting big cities on the plains; and there are everlasting summer areas in the south where you can see coral reefs and tropical fish. There are four distinctive seasons, as well as a wide variety of regional characteristics.

This diversity leads to great variety that has garnered the world’s appreciation. Sushi is now eaten everywhere in the world and soy sauce has become indispensable for the global table. These tastes are totally different in the north and south of Japan.

The ingredients used for Haikara, such as yuzu and momo, taste largely different depending on the production area. Each year we visit many fields all over Japan to carefully check the quality of the year’s fruits and to select what is best for our final product.

There are good years and bad years for crops, so it is not unusual that sweetness and sourness differ from the previous year even in the same area. However, our many years of experience allow us to balance each year’s production so that we provide consumers with the same Haikara taste regardless of when it is produced.

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