A crane logo features on all Hakutsuru (white crane) products, which are made solely in Japan. Now Japan's top sake brand, Hakutsuru was founded in 1743 in Nada, a leading sake production district. It continues to follow millennium-old brewing traditions while also adopting contemporary techniques. Hakutsuru’s finest quality sake, produced at its Kobe breweries, almost invariably receive Gold Awards at the prestigious Annual Japan Sake Awards. Hakutsuru now also owns the Momokawa (Aomori) and Umenishiki (Ehime) breweries.
Souhana Junmai Ginjo is brewed with superior rice and special yeast, for a rich, well-balanced taste with smooth mouthfeel and subtle aromatics. Delicate and complex, it is perfect for celebrations. Sakari Daiginjo is made with selected rice and fermented at low temperature over an extended period, resulting in a fruity fragrance, gorgeous aromatics, and a mellow texture; it pairs well and widely with food. Yuzu Liqueur, made from yuzu juice and pure rice wine, has a rich aroma, refreshing acidity, and elegant sweetness. This low-alcohol beverage is perfect as an apertif.
Ozeki Corporation has been a leading sake manufacturer since 1711. As the popularity of sake grows globally, Ozeki is increasing its international presence in order to satisfy the diverse needs of its customers worldwide. Ozeki’s product lineup has also expanded beyond traditional sake to incorporate new styles including sparkling sake. Try the newly launched Hana-Fuga Yuzu 250ml (left), a sparkling blend of yuzu citrus fruit and sake that’s a perfect taste of Japan, or Ikezo Yuzu 180ml (right), which has a delightfully citrusy yuzu flavour and a jelly texture for a fun mouthfeel.
Both soft, refreshing Junmai-shu Urakasumi and smooth, elegant Junmai Ginjo Urakasumi Zen (premium sake where the rice has been highly polished) are brewed slowly at low temperatures, using Saura’s unique yeast. This careful process allows the sake to develop the elegant fragrance and soft taste that characterises the brand. Both are excellent accompaniments to fish and other dishes, their subtle, balanced flavour enhancing any meal. The Junmai Ginjo box and label are decorated with zenga, ink paintings inspired by zen philosophy. Both sake can be enjoyed either chilled, at room temperature, or slightly warmed.
Sho Chiku Bai Shirakabe-gura Kimoto Junmai is brewed using the Kimoto method, a traditional process that create complexity in aroma and taste. It is made with pure, natural water from Kobe's Nada district and 100% Gohyakumangoku rice. Fragrant and estery on the nose, with hints of meion, it is soft and cerealy on the palate. Medium-bodied with well-balanced acidity; serve chilled or at room temperature. This sake can be paired widely, including lightly seasoned starters and richer main courses.