| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.5% |
Product details
Hakutsuru's Ukiyo-e Daiginjo is a distinguished sake that exemplifies the brewery's dedication to excellence. Crafted from Japanese domestic rice, specifically Yamada Nishiki or Hakutsuru Nishiki, polished to 50%, this daiginjo boasts an alcohol by volume (ABV) of 15.5%, a sake meter value (SMV) of +3, and an acidity level of 1.3. It is both gluten-free and vegan-friendly, reflecting Hakutsuru's commitment to quality and inclusivity.
Rice: Yamada Nishiki Or Hakutsuru Nishiki | Polishing Ratio: 50%
Ukiyo-e Daiginjo reveals a bright, pronounced aroma reminiscent of strawberries, raspberries, and fresh bouquets. On the palate, it offers layered flavors of melon, banana, and mandarin orange, complemented by a soft, round mouthfeel and a lingering finish. This sake is best enjoyed chilled, at room temperature, or warmed, catering to diverse preferences.
Ukiyo-e Daiginjo complements dishes such as buttermilk fried chicken, roast beef hash, and honey-glazed ham. Its balanced profile enhances these foods, creating a delightful culinary experience.
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.
