SHO-UNE, meaning “soaring clouds”, is a supreme Japanese saké using only the finest rice, Yamada-Nishiki, and Nada’s famed natural spring water Miyamizu. This velvety smooth saké has fruity aromas and can be enjoyed chilled or at room temperature.
This saké pairs perfectly with rich and salty dishes.
Made with rice polished to at least 50% and sometimes much more, junmai daiginjo saké is created using only rice, water, koji and yeast. An ultra-premium saké grade.
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.
2018 San Francisco Int’l Wine Competition – Silver
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