Sake Type
Junmai Daiginjo
Rice Type & Origin Area
Yamadaho
Rice-polishing Ratio
50%
Alcohol Percentage
15.5%
SMV (Sake Meter Value)
+1
Production Area
Hyogo
Hakutsuru Yamadaho Junmai Daiginjo
HAKUTSURU SAKE BREWING
Crafted using the rare and highly prized sake rice Yamadaho, this sake embodies the richness of fertile rice fields. Yamadaho was carefully revived after 60 years of dedicated research, and Hakutsuru’s close collaboration with contracted farmers ensures exceptional quality from field to bottle. The sake offers a graceful, semi-sweet aroma complemented by velvety smoothness, delivering a refined and approachable drinking experience. Its elegant fruity notes and balanced flavour make it versatile—equally enjoyable chilled or at room temperature. Every sip reflects the dedication, craftsmanship, and deep connection to the land that make this sake truly special.
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.