To ensure you can drink with peace of mind, we use only domestically grown rice grown under contract. The koji rice (kojimai), said to be the most important ingredient in sake brewing, is Hakutsuru Nishiki, a sibling variety of Yamada Nishiki, from Hyogo Prefecture, and the kakemai (kakemai) is Nakate Shinsenbon from Yamaguchi Prefecture. We brew this sake using carefully selected rice, natural water from Rokko, and Hakutsuru's own yeast (Shin Nozomi yeast) to bring out the full flavor of the rice. Please enjoy the full-bodied, light, dry taste with a clean aftertaste.
Manufacture date: April 24
Japanese
Chinese (Simplified)
Chinese (Traditional)
English