Using the finest rice and pure natural spring water from Mount Rokko, it is fermented with Hakutsuru’s unique technique, “Keikai-tsukuri”. It is characterized by its smooth and semi-dry taste.
This saké can be enjoyed slightly warmed or chilled and pairs well with light, salty, or rich flavors
Pure saké made from only rice, water, koji and yeast. As a junmai, it may not have any additional ingredients.
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