The "Ginjo" among the "Ginjo" sake varieties is a very luxurious alcohol which the rice is polished and processed to half (or more than half) of its size. Extremely delicate and skilled techniques are necessary for its preparation. It is known as a masterpiece of sake showing the skills of a master sake brewer.
The Hakutsuru Sake Brewing Company was founded in 1743, in the middle of Japan's Edo period. Records show that the company started with a single brewhouse and had a total production volume of 32 kiloliters. The name "Hakutsuru" has a long tradition, first coming into use in 1747, four years after the company's founding.
In those days, many sake brand names were used in common, such as Masamune or Tsuru, and it was difficult to tell which brewery a sake came from by its name. To make the distinction clear, we originally named our high-grade sake "Hakutsuru" (meaning "white crane") to set it apart. The Japanese crane's reserved character and graceful appearance, and the cultural association of seeing the crane in flight as an auspicious sign, make the crane an ideal symbol to represent the excellent quality of our sake.
Sake Meter Value
Rice, Rice koji, Fermented Alcohol
HAKUTSURU Dai Ginjo is high-grade sake elaborately made with king of sake-rice, Yamada-Nishiki, polished to 50% as a rice koji. It is characterized its gorgeous scent and dry finish.
HAKUTSURU Dai Ginojo has recieved a gold titled of Monde Selection for fourth successive year and grand gold medal of The Fine SAKE Award's Japan for enjoying with wine glass in 2014.
Chilled, Room Temperature
A very good sake to match with various foods.
Japanese food: Sushi(Halibut, Yellowtil),Yakitori,Sukiyaki,…
Various food: Uncured ham, Salad, (weak fragrance food), Sousage, Spareribs, (strong "Umami" flavor), fricassee,Risotto, Gnocchi,…