| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 12.5% |
Product details
Sayuri means “little lily” in Japanese and the name is apt for this soft, floral noted nigori. Reminiscent of the delicacy of Japanese culture and innocence, Sayuri perfectly embodies these traits. This creamy Sake is coarsely filtered to allow flavorful and aromatic sediments to remain, creating a creamy, cloudy, and generally sweeter Sake. Nigori sake has become increasingly popular in the U.S. market due to its lightly sweet taste and rich, creamy texture.
Sayuri is categorized as Junmai(pure rice sake). Junmai is brewed using only rice, water, yeast, and koji. So Sayuri is vegan-friendly. The rice grains are polished to remove the bran, then mixed with koji mold, yeast, and water in the fermentation process that converts the starches into sugar, which then ferments into alcohol.
Rice: Japanese Domestic Rice | Polishing Ratio: 70%
With delicate hints of white grape and subtle notes of cherry blossom, this sake offers a lush, creamy texture that flows effortlessly across the palate, culminating in a beautifully smooth and satisfying finish.
Hakutsuru Sayuri Nigori Sake’s creamy, smooth texture and fruity, floral notes make it a great match for spicy foods, balancing the heat with refreshing sweetness. Its lush profile also pairs beautifully with desserts, complementing rich flavors without overpowering them.
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.
