| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.3% |
Product details
Hakutsuru's Ukiyo-e Junmai Daiginjo is a distinguished sake that exemplifies the brewery's dedication to quality and craftsmanship. The name "Ukiyo-e" refers to a genre of Japanese woodblock prints, reflecting the brand's appreciation for traditional art. This sake is brewed using Yamada Nishiki or Hakutsuru Nishiki rice, polished to 50%, ensuring a refined and elegant flavor profile. With an alcohol by volume (ABV) of 15.3%, a sake meter value (SMV) of +1, and an acidity level of 1.3, Ukiyo-e Junmai Daiginjo offers a harmonious balance of sweetness and dryness. It is both gluten-free and vegan-friendly, catering to a wide range of preferences.
Rice: Yamada Nishiki Or Hakutsuru Nishiki | Polishing Ratio: 50%
On the palate, this sake presents a medium-bodied experience with rich flavors of honeydew melon, Bartlett pears, cherries, and a touch of almond, culminating in a clean, crisp finish. The aroma is equally inviting, featuring notes of honeydew, Fuji apple, and subtle hints of licorice. Ukiyo-e Junmai Daiginjo is versatile in serving options, and it can be enjoyed chilled, at room temperature, or warmed, depending on personal preference.
This sake complements a variety of dishes, including paella, grilled white fish with soy sauce and lemon zest, and shrimp and scallop scampi with linguine. Its balanced flavor 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.
