Sake Type
Junmai Ginjo
Rice Type & Origin Area
Japanese Sake Rice
Rice-polishing Ratio
60%
Alcohol Percentage
14.5%
SMV (Sake Meter Value)
+3
Production Area
Hyogo
Hakutsuru Tokusen Junmai Ginjo
HAKUTSURU SAKE BREWING
This Junmai Ginjo is crafted with meticulous care using traditional methods, making it one of the best-selling offerings. Its elegant label, adorned with flowers and birds inspired by one of Hakutsuru’s important Cultural Properties, adds a touch of authenticity and artistry to your table. On the palate, it delights with a delicate floral fragrance and a silky, well-balanced smoothness that reflects the precision and dedication of its brewing process. Versatile and refined, it can be enjoyed chilled to appreciate its crisp elegance or at room temperature for a fuller, harmonious flavour.
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.