| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 13.5% |
Product details
Hakutsuru's Tanrei Junmai Sake is crafted using premium rice and pure natural spring water sourced from Mount Rokko. Employing Hakutsuru's unique "Keikai-tsukuri" brewing technique, this sake embodies the brewery's dedication to quality and tradition.
This Junmai sake is characterized by its smooth and semi-dry taste, offering a balanced flavor profile. With an alcohol by volume (ABV) of 13.5%, a sake meter value (SMV) of +4, and an acidity level of 1.3, it presents a harmonious blend of subtle sweetness and mild acidity.
Rice: Hakutsuru Nishiki | Polishing Ratio: 70%
The taste profile of Tanrei Junmai is medium in both sweetness and dryness, as well as richness and lightness, making it a versatile option for various palates. It is best enjoyed chilled, at room temperature, or warmed, depending on personal preference.
Tanrei Junmai complements savory street foods and noodle soups exceptionally well. Its balanced flavor enhances the taste of these dishes without overpowering them. Additionally, this sake is gluten-free and vegan-friendly, catering to diverse 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.
