• Juuyondai Hakutsurushiki Junmai Ginjo, 1800ml
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Features & Details

  • Hakutsurushiki was born in 2007 from two different strains of Yamada Nishiki
  • 16% alcohol
  • The availability of this product varies considerably throughout the year because of its seasonal nature and limited production.
  • Please note that cancellations by the seller may occur if this product unexpectedly goes out of stock.

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Description of Juuyondai Hakutsurushiki Junmai Ginjo, 1800ml

The Juyondai Hakuttsurushiki Junmai Ginjo is a premium sake. The rice grain used in the manufacture of this rice wine has been polished to at least 60 percent of its volume, meaning at least 40 percent of the outer layer has been removed. The starchier interior is the only part used in making the sake as it gives that distinctive taste when brewed. The fermentation and brewing technique, although now involving more modern facilities, has basically changed quite little since it was done from the early days of making sake in Japan. This is because sake is deeply rooted in Japanese tradition and culture, being part of many rituals and ceremonies. This particular sake variety caters more to the discerning tastes of seasoned sake drinkers, providing a crisp, dry taste that is often the preference among those who understand the fine art of sake appreciation. Sake is also a matter of regional pride, as there are often competitions held to determine which region could produce the best and most refined variety of sake. Some breweries have actually achieved international recognition after a win in this competition. This variety falls under the pure rice category, meaning that there were no additives or other ingredients that went into the making of this sake, only the carefully selected rice type and the fermentation agent, which is often the Koji mold. Other sake varieties have distilled alcohol introduced to is during brewing, adding a specific taste and body to it, often associated with a particular brewer. Despite the increasingly bare ingredients that went into the making of this sake, drinkers will describe the taste as being both fruity and complex, usually hints of a mineral-like taste and a good amount of melon. The slightly tart flavor allows it to go well with a wide variety of food, and it can be served either warmed or at room temperature.

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