Sake Type
Junmai Daiginjo
Rice Type & Origin Area
Yamada Nishiki
Rice-polishing Ratio
50%
Alcohol Percentage
15.5%
SMV (Sake Meter Value)
+2
Production Area
Hyogo
Hakutsuru Sho-Une Junmai Daiginjo
HAKUTSURU SAKE BREWING
Crafted using only the finest Yamada Nishiki rice and Nada’s renowned Miyamizu spring water, this Junmai Daiginjo epitomises the art of sake. Named “Sho-Une,” or “soaring clouds,” it opens with delicate aromas of apple, pear, and lush strawberry, evolving into perfumed notes of nectarine and elderflower. The palate is velvety smooth yet deeply complex, offering a graceful balance of fruity and floral layers. Enjoyed chilled or at room temperature, its crisp clarity and aromatic elegance make it a sublime complement to rich or lightly seasoned dishes.
About the Sake brewery:
Located in Kobe’s historic Nada district, one of Japan’s most renowned sake-producing regions, this brewery is blessed with two vital elements for exceptional sake making: pure natural spring water and crisp, cold winters. The area is also home to the Tamba Toji, a guild of master brewers whose skill and craftsmanship have played a crucial role in shaping the brewery’s quality and reputation. Today, while firmly rooted in tradition, the brewery has grown to become Japan’s best-selling sake producer, with its offerings enjoyed in over 50 countries, bringing the refined taste of Nada sake to the world.