| Brand | HAKUTSURU |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.5% |
Product details
Hakutsuru Nishiki Junmai Daiginjo is a premium sake that showcases the brewery's dedication to innovation and excellence. In their quest to create a sake rice that could rival the esteemed Yamada Nishiki, Hakutsuru embarked on a decade-long research project, developing their proprietary Hakutsuru Nishiki rice. This unique strain, a cross between Yamadaho and Wataribune, is the foundation for this exceptional sake. With an alcohol by volume (ABV) of 15.5%, a sake meter value (SMV) of +4, and an acidity level of 1.4, Hakutsuru Nishiki Junmai Daiginjo offers a harmonious blend of sweetness and dryness, delivering a rich yet refined tasting experience.
Rice: Hakutsuru Nishiki | Polishing Ratio: 50%
This sake's tasting profile is characterized by its medium sweetness and dryness, complemented by a rich, full-bodied flavor that remains light on the palate. Jasmine and orange blossom aromas entice the senses, leading to subtle hints of vanilla sweetness in the lingering finish. The sake's smooth texture and balanced acidity make it a delightful choice for various occasions. For optimal enjoyment, it can be served chilled, at room temperature, or warmed, catering to individual preferences.
Hakutsuru Nishiki Junmai Daiginjo complements a variety of dishes, enhancing the overall dining experience. Recommended pairings include sushi, sashimi, raw oysters, calamari, and apricot almond tart. Its versatility and refined flavor profile make it an excellent accompaniment to traditional Japanese cuisine and diverse culinary creations.
Hakutsuru Sake Brewing Co., founded in 1743, is renowned for its dedication to traditional sake production and exceptional craftsmanship. Situated in the Nada district of Kobe—a region celebrated for its ideal sake-brewing conditions—Hakutsuru benefits from locally grown sake rice, pristine natural spring water from the Rokkō mountains, cold winds that aid fermentation, and a brewing culture enriched by centuries of expertise.
Central to Hakutsuru's sake production is premium rice strains, notably the traditional "Yamada Nishiki," often called the 'king of sake rice.' Demonstrating a commitment to innovation, Hakutsuru developed its proprietary rice strain, "Hakutsuru Nishiki," after eight years of meticulous crossbreeding, achieving official recognition in 2007. The brewery also utilizes Nada's unique hard mineral spring water, sourced directly from the Rokkō mountains, which enhances yeast fermentation and contributes to the rich flavor profile of their sakes. Additionally, the natural cold winds from the Rokkō mountains, known as "Rokkō oroshi," provide an optimal environment for cooling steamed rice during production.
