Ito Shuzo Pink Hawk Japanese Sake 720ml

Name: Ito Shuzo Pink Hawk Japanese Sake 720ml
Brand: Shiki Oishii
Price: 50.0 SGD
Availability: InStock

$50.00

Tax included

Care information

All products are delivered in Chilled or Frozen condition. We pack each item in premium Styrofoam boxes and ice packs. If you do with to return them to us just let our drivers know and they will collect them back from you at delivery.

Delivery and Shipping

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Ito Shuzo's Koshinotaka PINK HAWK is a groundbreaking, low-alcohol Japanese sake that fundamentally challenges the traditional identity of sake. Brewed by Ito Shuzo in Fukui City, Fukui Prefecture, under their signature Koshinotaka (越の鷹) brand, this unique expression marks the brewery's first-ever lactic-acid-based, ultra-low alcohol sake. Boasting an incredibly gentle alcohol-by-volume (ABV) of just 3%, it is designed specifically to dismantle the high-alcohol barrier for sake beginners, making it an exceptional entry-level choice or a refreshing alternative for seasoned drinkers.

Product Profile & Specifications

Brewery: Ito Shuzo Co., Ltd. (Fukui Prefecture, Japan)
Brand: Koshinotaka (越の鷹)
Classification: Junmai (純米酒)
Alcohol content: 3% ABV
Polishing Ratio: 80%
Ingredients: Local Fukui water, Fukui-grown rice, and koji.

Flavor Profile & Tasting Notes

Aroma: A delightfully nostalgic and inviting sweet-and-tart aroma strongly reminiscent of Calpis (a Japanese milky yogurt drink) or Yakult.
Palate: Uncharacteristically light, tart, and immensely refreshing. Rather than relying on the heavy, robust grain notes typical of classic sake, it leads with an intense, rich sweetness beautifully balanced by a juicy lactic acidity.
Texture: Smooth and milky-sweet yet clean and breezy on the finish.

Innovation: The 3% Lactic Acid Technique

Typically, low-alcohol sakes are produced by prematurely stopping the fermentation process or diluting the final product with water, which frequently results in a loss of core umami and aroma.

To overcome this, Ito Shuzo collaborated with the Fukui Prefecture Food Processing Research Institute. They utilized a specialized, newly developed brewing method where lactic acid bacteria are introduced to naturally suppress the yeast’s alcohol fermentation. This preserves the vibrant characteristics, natural sweetness, and depth of the rice without letting the alcohol level spike past 3%.

Best Servings & Pairings

How to Drink: Highly recommended to be served on the rocks (over ice), deeply chilled, or even blended into a light summer sake cocktail.
Occasions: Its cute branding and approachable flavor make it a massive favorite for spring Hanami (cherry blossom viewing) picnics, daytime casual social gatherings, and girls' nights out.
Food Pairings: Because of its dessert-like, sweet-and-sour profile, it functions exceptionally well as a rich aperitif (pre-meal drink) or a digestif (post-meal dessert drink). It pairs brilliantly with fresh fruit tarts, light pastries, spicy Asian dishes (where the sweetness offsets the heat), or enjoyed entirely on its own.