FLIGHT DETAILS
Who Needs Cherry Blossoms?
The Bloom of the Japanese Hazel
When we think of spring in Japan, we think of the cherry blossom. But in the snowy reaches of Akita, the sakura is late to the party. The true pioneer of spring is the Mansaku (the Japanese Hazel). Bursting with bright yellow petals while the ground is still white, it is the very first sign of life.
Tonight’s flight is a journey through this awakening—from the crisp thaw of winter to a dreamy spring haze.
The Thaw - Mansaku no Hana Junmai Daiginjo
Hinomaru Jozo | Akita
Made with Yamadanishiki rice polished to 45%, this sake is crisp and pristine, reminiscent of delicate snowmelt just before the first bloom. It opens with a pronounced melon aroma, leading into a silky, rounded palate with notable fukurami — a gentle expansion across the mid-palate that brings a creamy sweetness and sense of depth. The finish is clean yet characterful, with a subtle lactic, yoghurt-like tang typical of Akita’s “snowy” brewing style.
The Bloom | Mansaku no Hana Junmai Ginjo
Hinomaru Jozo | Akita
Polished to 50% and made with a blend of local rice varieties including Gin no Sei and Akita Komachi, this sake is vibrant and expressive, like the bright yellow petals of mansaku pushing through the frost. Well balanced and highly versatile with food, it sits gently between sweet and dry, with a clean, crisp finish that keeps it fresh and approachable.
The Roots | Mansaku no Hana "Ginmaru" Junmai Ginjo
Hinomaru Jozo | Akita
Brewed with Ginnosei rice and polished to 55%, this Junmai Ginjo is rich and grounded, shaped by two years of sub-zero bottle maturation. The slow, low-temperature ageing brings a deep, savoury umami alongside an elegant, layered complexity. The palate is smooth and composed, with a gentle weight that carries through to a long, refined finish. Particularly well suited to oily or fried dishes, as well as seafood and fresh cheeses.
The Harvest | Ringo Mansaku
Hinomaru Jozo | Akita
Juicy and bright, this apple-infused liqueur marks the shift from early spring florals into the first signs of orchard fruit. Produced by Hinomaru Jozo in Yokote, Akita, an area renowned for its Hiraka apples, it offers generous aromas of fresh apple with a lively balance of sweetness and acidity. The palate is light, refreshing and fruit-forward, making it an easy, versatile choice for both sake drinkers and those drawn to softer, lower-alcohol styles.
The Haze | Kuncho Nigori Genshu
Kuncho Brewery | Oita
A rich, cloudy finale inspired by hana-gumori — the soft, misty haze of spring — this cocktail is built on Kuncho Nigori Genshu from Oita. Coarsely filtered and undiluted, the sake brings a fuller, more textured style, with weight from Gohyakumangoku and Hinohikari rice balanced by a clean, dry finish.
In the glass, it is creamy and gently indulgent, with notes of sweet rice and a touch of bubblegum, lifted by subtle savoury hints of mushroom.