| Brand | Hakutsuru |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 15.5% |
Product details
Hakutsuru's Ukiyo-e Junmai Sake is a medium-dry brew that harmoniously balances umami and spice, complemented by subtle fruit nuances. Crafted from Japanese domestic rice polished to 70%, it boasts an alcohol by volume (ABV) of 15.5%, a sake meter value (SMV) of +4, and an acidity level of 1.7. This sake is both gluten-free and vegan-friendly, reflecting Hakutsuru's commitment to quality and inclusivity.
Rice: Japanese Domestic Rice | Polishing Ratio: 70%
This sake reveals flavors of roasted nuts, toasted cereal, banana, and dried dates, with hints of clove and cinnamon. When warmed, the natural sweetness of steamed rice becomes more pronounced, offering a versatile tasting experience. Ukiyo-e Junmai can be enjoyed chilled, at room temperature, or warmed, catering to diverse preferences.
This sake complements a variety of dishes, including gourmet cheese platters, carne asada, carnitas, pollo tacos, chicken tikka masala, and spiced curries. Its medium-dry profile and rich flavors enhance 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.
