Hakutsuru Junmai Daiginjyo Hakutsuru Nishiki 720ML
Junmai Daiginjyo Hakutsuru Nishiki
Hakutsuru had researched into the development of rice, thriving to invent a sake rice strain that would surpass the “king of rice”, Yamada-Nishiki. As a result of their endeavor, a superior HAKUTSURU NISHIKI rice was created, which is a new cross of Yamadaho and Tankan Wataribune. Hakutsuru Junmai Daiginjyo Hakutsuru Nishiki is brewed with HAKUTSURU NISHIKI rice, which yields a sake unlike any other. Lovely floral aromas and a mouth-filling richness showcase its superb attributes.
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.
||Rice, Rice koji
||Using only the finest rice, "Hakutsuru-Nishiki", and Nada's famed natural spring water "Miyamizu", Hakutsuru-Nishiki has been brewed as the Supreme of Japanese Sake.
Graceful Sake with fruity scents, velvety smoothness. The Rice "Hakutsuru Nishiki" is the same quality as Yamada-nishiki. They are the highest quality rice for Japanese sake.
||Chilled, Room Temperature
||Dry, Medium to Light