Junmai Dai Ginjo Hakutsuru Nishiki

The Hakutsuru Nishiki story

Determined to create an oriinal Sake rice strain that would surpass the "king of rice", Yamada-Nishiki, Hakutsuru spent eight years in research and development to cultivate the superior HAKUTSURU NISHIKI rice, a new cross of Yamadaho and Tankan Wataribune. Hakutsuru's proprietary HAKUTSURU NISHIKI rice strain was granted registration in 2007 by Japan's Ministry of Agriculture, Forestry and Fisheries, making it the first successful crossbreed of Yamadaho and Wataribune in 70 years.

Process of Making

Unpolished Rice Rice Polishing Polished Rice Silos Rice Washing Fresh Sake Pressing (“Assaku”) Main Mash (“Moromi”) Seed Mash(“Shubo”) “Koji”Making (“Seiki) Steaming Cooling Soaking Division of Steamed  Skimming (“Roka”) Pasteurization (“Hi-ire”) Storage Bottling Hakutsuru Sake

Koji mold is added to rice to convert the starch to sugars. Yeast is then added to cause fermentation. Delicate, complex techniques are essential for Sake production.

Tasting Notes

A luxurious Sake, mouth-filling and full of flavor, yet delicately refined. Enjoy the elegance of refreshing floral notes of jasmine and orange blossom and savor a hint of vanilla sweetness in the extra long finish.

Room Temperature

Suggseted Pairings

Sushi, sashimi, raw oysters,
calamari, apricot almond tart, stakes

Sushi, sashimi, raw oysters, calamari, apricot almond tart, stakes

About Sake

History of Sake making

  1. 1. Roots of Sake

    We would see the roots of Sake back to a period when rice cultivation began to dominate Japanese agriculture (BC300 to AD300).

  2. 2. Governmental organization for making Sake

    In the 7th century, a department in charge of Sake brewing was placed in the Imperial Court and Sake making was officially established. Sake industry has been a vital source of funds for the national treasury since then.

  3. 3. Development of technology

    Shinto shrines and Buddhist temples began brewing Sake (12th to 15th centuries). Technologies for brewing Sake have been evolving for more than a millennium.

  4. 4. Further development

    During the Edo period (17th to 19th centuries), some innovative techniques such as pasteurizing or adding alcohol were invented. Pasteurization process (heating to 64 degrees Celsius) had been used it.

Sake and Japanese culture

Sake is closely related to Japanese culture. It is enjoyed not only on special occasions such as traditional Japanese wedding or coming-of-age ceremony, but also in our daily life. We have found ways to appreciate Sake according to different seasons, some of which are Hanamizake (or cherry blossom viewing Sake/spring), Tsukimizake (or moon viewing Sake/autumn), and Yukimizake (or snow viewing Sake/winter).

Major types of Sake

Dai Ginjo Sake
(Very Special Brew)

This premium Ginjo Sake is a luxurious sake made with a rice polishing ratio of less than 50%. It represents the pinnacle of the sake brewer’s art.

Ginjo Sake
(Special Brew)

Ginjo Sake has a rice polishing ratio of less than 60% and is fermented for an extended period at low temperature. It features colorful apple and banana aroma notes, making it perfect to enjoy chilled.

Junmai Sake
(Pure Rice)

Junmai Sake is made with rice, rice koji, and water only. No specific rice polishing ratio is required, but it must be noted on the label.

Junmai Dai Ginjo Sake
(Pure Rice, Very Special Brew)

Dai Ginjo Sake made only from rice and rice koji

Hakutsuru Nishiki 720ml

“Flight of the Crane” Hakutsuru Nishiki ALC : 15.5% SMV : +4(Dry Sake)