| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.5% |
Product details
Hakutsuru's Sho-Une Junmai Daiginjo Sake is a premium offering that exemplifies the brewery's commitment to excellence. The name "Sho-Une" translates to "soaring clouds," reflecting the ethereal quality of this sake. Brewed with meticulous care, it utilizes Yamada Nishiki rice polished to 50%, renowned for its superior quality. The sake is produced using Nada's celebrated natural spring water from Mount Rokko, contributing to its distinctive character. With an alcohol by volume (ABV) of 15.5%, a sake meter value (SMV) of +2, and an acidity level of 1.4, Sho-Une offers a harmonious balance of flavor and smoothness.
Rice: Yamada Nishiki | Polishing Ratio: 50%
The tasting profile of Sho-Une is characterized by its medium sweetness and dryness, complemented by a rich and light body. It presents fruity aromas and a velvety smooth mouthfeel, delivering a refined and elegant drinking experience. This sake is versatile in serving options, enjoyable chilled, at room temperature, or warmed, catering to various preferences.
Sho-Une complements rich, cheesy, and salty dishes. Its balanced flavor profile enhances the taste of these foods, creating a delightful culinary experience. Additionally, this sake is gluten-free and vegan-friendly, accommodating a wide range of dietary preferences.
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.
