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Refined sake

HAKUTSURU

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.

Dai Ginjo (very special sake)

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. Very delicate and skilled techniques are necessary for preparation, as it is said to be a masterpiece of sake showing the skills of a master sake brewer.

Dai Ginjo (very special sake)

Ginjo-Shu (special brew sake)

Rice polished by 40% or more is used for the material, with the alcohol made by fermentation for a long period of time at low temperature; this is one of the special sake. Advanced technologies are necessary and high production costs are involved. Having a brilliant fruity aroma like apples and bananas, it is delicious cold.

Ginjo-Shu (special brew sake)

Junmai-shu (pure rice sake)

This type of sake is created from only the ingredients of rice, rice "koji," and water, and is one of the different sake types with a special name. The rice polishing ratio is defined as 70% or less. Generally speaking, there are many dark types.

Junmai-shu (pure rice sake)

Namachozo-shu (fresh storage sake)

"Namazake" is sake not subjected to heat processing, and "namachozo-shu" is sake stored without heat processing. When delivered as products, they are first heat-pasteurized. Either is mainly consumed as cold sake, making it possible to experience a "just-squeezed" taste.

Namachozo-shu (fresh storage sake)

Nigori Sake (coarse-filtered sake)

Using only selected rice and rice koji, "SAYURI" is brewed up carefully with natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.

Nigori Sake (coarse-filtered sake)