Hakurou Selection

Hakurou Selection
Hakurou Selection
Hakurou Selection
Hakurou Selection
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Hakurou Selection

Details

Since 1848 Sawada Brewery made premium sake by retaining the good old traditional skills applied in the fully hand-made production to this very day.


1: HAKUROU Special Junmai  (720ml)

Deep flavor and full-bodied tastes using brewer's original sake-rice "Wakamizu" that is made in Chita peninsula. Winning prize in 4 times. It goes well with fatty foods, since its acidity enhances the taste of such dishes as fried fish and foie gras terrine, not to mention Japanese dishes.

Class Special Junmai
Polish 60%
SMV +3
Alcohol 16%
Rice Wakamizu
Acidity 1.6
Serving Chilled / Room Temp

 

2: HAKUROU Junmai Ginjo  (720ml)

Purely (100%) agricultured sake rice called Yumeginga by the local private farmer made fruity sake. Yumeginga is the latest in Aichi, created just to make Ginjoshu. It`s well balanced with the fruity aroma and the taste of sake rice.

Class Junmai Ginjo
Polish 55%
SMV +3
Alcohol 15.5%
Rice Yumeginga
Acidity 1.6
Serving Chilled / Room Temp


3: HAKUROU Daiginjo (720ml)

Daiginjo Hakurou is Sawada brewerys finest product after polishing 40% of the best sake rice, Yamadanishiki to ferment in a low temperature for a long term. The farmer dedicated to make the best quality Yamadanishiki in collaboration with the agricultural association. It has fine fruity aroma and it is well-balanced as sweet sake. It also has a slight bitterness as an after taste. That gives a refreshing and crisp finish. The stimulants of alcohol and the bitterness of the dish come together and make a good harmony.

Class Daiginjo
Polish 40%
SMV +4
Alcohol 16.5%
Rice Premium Yamadanishiki
Acidity 1.1
Serving Chilled / Room Temp

 

Qty
$177.00
$177.00
Sold Out

About Sawada Shuzo

Persistently in pursuit of making the finest sake through the use of traditional manual techniques and tools including wagama, kigoshiki and kōjibuta. Since its inception in 1848, the first year of the Kaei Era, Sawada Shuzo based in a pottery town named Tokoname in Chita Peninsula continues to embrace its long history as premium sake brewery by retaining the good old traditional skills applied in the fully hand-made production to this day. HAKUROU is born from the earnest interaction between the brewer and the microorganisms living in kōji (cultured rice with kōji fungus) and kōbo (yeast) that have been created from carefully selected rice and water.

Since 1848
Region Chubu, Japan  
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