Hakutsuru is located in the famed Nada district of Kobe, a leading saké production area. The name Hakutsuru means “white crane”. The crane’s reserved character and graceful appearance along with the cultural association of seeing a crane in flight as an auspicious sign, makes the crane an ideal symbol to represent the excellent quality of Hakutsuru’s saké.
Hakutsuru Daiginjo has a sweet floral aroma with notes of pear and melon. On the palate, it is silky and light with a sweet, subtle flavor and balanced acidity. The finish is crisp and clean with a slight honey note.
Usually served chilled or at room temperature, Hakutsuru Daiginjo goes well not only with Japanese cuisine but also with Western cuisine including Italian and French dishes among which we recommend strong umami dishes such as veal blanquette or eggplant parmiggiana. This sake is a daiginjo, which means that it is made from at least 50% polished rice. It is made with a variety of rice specially developed by Hakutsuru, as well as with underground water from the Rokko mountain range, which is low in iron but rich in phosphorus, calcium and potassium, making it a hard water suitable for brewing sake.
Brand
HAKUTSURU
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