UGO NO TSUKI Junmai Daiginjo (Hakutsuru-nishiki)
雨後の月 純米大吟醸 白鶴錦
The ingredient rice, Hakutsuru-Nishiki, is a sake rice bred by the Hakutsuru Sake Brewery in the Nada district of Hyogo Prefecture from Yamadaho and short-stalked Watarifune, both of which have never been used outside the brewery's gates. Currently, it is given only to breweries that are leaders in the sake industry, and is brewed with the purpose of bringing out the potential of this sake rice. It has a refreshing muscat-like aroma, delicate sweetness, and a crisp, fresh acidity, which is followed by a clear, lingering finish. After being carefully crafted under the concept of "elegance, beauty, and transparency," this sake is aged in a refrigerator at -2 degrees Celsius to express its roundness.
|Water||Natural Park Noryu Mountain Water|
This sake has a refreshing muscat-like aroma, delicate sweetness, and a crisp, fresh acidity, which is followed by a clear, lingering finish.
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A pioneer in premium sake.
Founded in 1875 in Nigata-cho, Kamo-gun (present-day Kure City), which flourished as a military port in the Meiji era and is known as the birthplace of Hiroshima sake. The company pioneered the industry's shift to the production of premium sake in the 1980s, and in 1999 installed large refrigerators to ensure that all sake is kept cold.