Hakutsuru - Sake

Sake with low acidity and a gentle rice character. It goes with sushi, gyoza and miso-glazed dishes.

Hakutsuru, which means white crane, is one of Japan's largest sake producers, founded in 1743 in Nada, Hyogo Prefecture. Nada is regarded as the most important sake-producing region in Japan and has access to Miyamizu, a mineral-rich hard water suited to fermentation.

This 750 ml bottle is Hakutsuru's entry-level Junmai-style sake, made with rice, water, yeast and koji mold, without added brewer's alcohol. It is made at commercial scale. It is served chilled or at room temperature. The profile is mild and clean, and it goes with light Japanese dishes and sushi.