Hakutsuru Nishiki Junmai Daiginjo
Hakutsuru spent nearly 10 years breeding and refining the phenotype for its first proprietary rice varietal "Hakutsuru Nishiki". From that special rice, this...
Hakutsuru spent nearly 10 years breeding and refining the phenotype for its first proprietary rice varietal "Hakutsuru Nishiki". From that special rice, this sake represents from start-to-finish a watershed sake achievement. The texture is incredibly nuanced, with layers of like the finest powdered rice and Michelin-starred mochi. There's a titanium-strong knife-edge of a dry, bitter backbone that supports deep and rich tropical fruit flavors on top.
The Hakutsuru Nishiki rice used for this small batch of Ultra-high-polish sake is the product of a 10 year long rice farming experiment in cross breeding Watari Bune rice (the parent of esteemed sake rice Yamada Nishiki) with Yamadaho. Following the success of generating a viable and excellent sake rice, Hakutsuru now contracts with a single farmer to have it grown specifically to their specifications. (They also grow a small paddy of it on the balcony of their offices in Ginza for demonstration purposes. No word yet on if any of that particular grow goes into the sake batch.)
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