A rich, delicate and deep taste, brewed from the skill and aspiration inherited from Hakutsuru’s brewing history. Premium rice, Yamada Nishiki from Hyogo prefecture is fermented slowly at low temperature for a long period of time. By dipping the sake bag at low temperature, the fruity scent of apples and pears and the sharp and delicate taste of “Yamada Nishiki” are fully brought out.

In-House grown 100% “Hakutsuru Nishiki” is carefully cultivated and brewed with love for each drop using traditional techniques and the latest technology from over 270 years ago. A gorgeous fruit scent reminiscent of pineapple and peach. Elegant and plump sweetness and mild acidity are in harmony. A mellow finish with fruity and scents.

Hakutsuru Daiginjo is a Premium-grade sake elaborately made with the king of sake rice, Yamada Nishiki at polish rate of 50%. It is characterized by its fruity aroma, medium dry taste and its smooth aftertaste.

Junmai Ginjo has been brewed with traditional method and being fermented at a low tempurature for a long period of time which enhance the fruity aroma with well-balance flavour and smoothness aftertaste

Smooth and refreshing from start to finish. Light bodied and slightly dry with light aromas of honey and sugarcane, layered with roasted almond and cashews on the nose. Subtle hints of pear, grapefruit, aniseed and dark chocolate, with a short and easy finish.

Sayuri, meaning little lily in Japan, is a coarse-filtered sake causing some amounts of rice to be leftover in the sake. It uses only rice and koji yeast as a main ingredient. Naturally sweet and a refreshing aroma.

In-House grown 100% “Hakutsuru Nishiki” is carefully cultivated and brewed with love for each drop using traditional techniques and the latest technology from over 270 years ago. A gorgeous fruit scent reminiscent of pineapple and peach. Elegant and plump sweetness and mild acidity are in harmony. A mellow finish with fruity and nutty scents.

A well-knowned for MEN’s sake as it has a crisp and dry flavour. A dare to try super-dry sake!

With the successs of Maru as well as the trend of dry sake, it is another version of Maru, but a lot dryer. Even though, it is dry, it also can be enjoyed at any occasions as it is a light bodied sake.

Best for using with meat products such as chicken, pork and beef. With high quantity of important acids such as Malic acid, Citric acid and Succinic acid; it helps improving shelf life by acting as a preservation adding softness to the meat by approxiately 30% and reduce the odor effect.