Hakutsuru Chotokusen Tenku Fukurotsuri Jyunmai Daiginjo Yamadanishiki 720ML
Chotokusen Tenku Fukurotsuri Jyunmai Daiginjo Yamadanishiki
Brewed with Yamada Nishiki, a short grain Japanese rice, the entire production process of Hakutsuru Chotokusen Hakutsuru Tenku Fukurotsuri Jyunmai Daiginjo Yamadanishiki is manually processed. The traditional, yet time-consuming brewing techniques involved in this kind of “Ginjo” gives a unique and elegant taste that no other can compare.
The "Ginjo" among the "Ginjo" sake varieties is a very luxurious alcohol which the rice is polished and processed to half (or more than half) of its size. Extremely delicate and skilled techniques are necessary for its preparation. It is known as a masterpiece of sake showing the skills of a master sake brewer.
The Hakutsuru Sake Brewing Company was founded in 1743, in the middle of Japan's Edo period. Records show that the company started with a single brewhouse and had a total production volume of 32 kiloliters. The name "Hakutsuru" has a long tradition, first coming into use in 1747, four years after the company's founding.
In those days, many sake brand names were used in common, such as Masamune or Tsuru, and it was difficult to tell which brewery a sake came from by its name. To make the distinction clear, we originally named our high-grade sake "Hakutsuru" (meaning "white crane") to set it apart. The Japanese crane's reserved character and graceful appearance, and the cultural association of seeing the crane in flight as an auspicious sign, make the crane an ideal symbol to represent the excellent quality of our sake.
|Sake Meter Value
||Rice, Rice koji
||The most premium Sake amongst our brands. This Junmai Dai Ginjo Sake is a “Symbol” of all the masterful techques and ambitions we have long inherited from our predecessors. “Hakutsuru Nishiki” rice, sibling of “YAMADA NISHIKI”, was finely polished and Sake was fermented carefully at a lower temperature. It has an aroma like that of apples or pears and a delicate round taste. All hand-crafted thoughout the process, like washing rice by hand or separating Sake from the lees without external pressure, by hanging the mash in bags to allow the liquid to drip out under its own weight. Limited quantity (A serial number printed on the back label) Rice Polishing Ratio: 38% (100% Hyogo produced “HAKUTSURU NISHIKI” used)
||Chilled, Room Temperature
||Medium to Dry, Medium to Light