Hakutsuru Cho-Tokusen Sho-Une Junmai Daiginjo 720ML (Domestic)
Hakutsuru Cho-Tokusen Sho-Une Junmai Daiginjo
720mL x 6
With a well-balanced fruity aroma and mellow flavor, and praised as standing at the top of the brewery's sake hierarchy, this junmai daiginjo is a product using state-of-the-art sake-making techniques and brewers' skills gained through their long experience and their unstinted time and effort. Their uncompromising determination has resulted in an absolutely superb taste. You can enjoy this taste created by more than 270 years of accumulated history.
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, "Yamada-Nishiki", and Nada's famed natural spring water "Miyamizu", SHO-UNE has been brewed as the Supreme of Japanese Sake. Graceful Sake with fruity scents, velvety smoothness.
||Chilled, Room Temperature, Luke Warm (about 40°C)
||Medium to Dry, Medium to Full