Daiginjo Hakurou

Daiginjo Hakurou Japanese Sake is their finest product and its polished to 60%. The rice (Yamada-nishiki) is fermented at a low temperature for a long period.
Daiginjo Hakuro has fine fruity aromas, is well-balanced as is mildly sweet sake. It also has a slight sharpness on the aftertaste, that gives a refreshingly crisp finish.
  • Load image into Gallery viewer, Daiginjo Hakurou Japanese Sake is their finest product and its polished to 60%. The rice (Yamada-nishiki) is fermented at a low temperature for a long period.
  • Load image into Gallery viewer, Daiginjo Hakuro has fine fruity aromas, is well-balanced as is mildly sweet sake. It also has a slight sharpness on the aftertaste, that gives a refreshingly crisp finish.

Daiginjo Hakurou

Details

Daiginjo Hakurou is their finest product and its polished to 40%. The rice (Yamada-nishiki) is fermented at a low temperature for a long period. The rice farmers in this region are dedicated to making the best quality Yamadanishiki in collaboration with the agricultural association. This sake has fine fruity aromas, is well-balanced as is mildly sweet sake. It also has a slight sharpness on the aftertaste, that gives a refreshingly crisp finish. The balance of alcohol and sharpness of taste, blends in wonderful harmony with dishes.

Awards:

Japan Sake Awards the Gold Prize（1987, 1993, 1998, 2005, 2008, 2009, 2014, 2018)

 

Qty
$415.00
$415.00
Sold Out
  • Category:
    Daiginjo
  • Rice:
    Premium Yamada Nishiki
  • Rice polishing ratio:
    40% pol.
  • Alcohol:
    16.5% vol.
  • SMV:
    +4.0
  • Acidity:
    1.1
  • Prefecture:
    Aichi
  • Article no:
    NSI-12
  • Style:
    Fruity, Medium Dry, Fragrant, Short Finish, Aromatic
  • Food Pairing:
    Seafood dish such as sashimi (white fish), Tempura, carpaccio, salad, Sake-steamed scallop, White fish mousse Salad with glass noodles, Spring roll is also recommended.

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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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