Daiginjo "Hakuryu" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
€343.77
In stock
SKU
15-024-ST-001-720
/ 12 btls

€28.65 per bottle

JPY ¥44,300 (Excl. Tax) Rate: JPY 100 = EUR 0.78

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

Estimated Delivery Time : 10days - 15days.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.

12
btls

This is Hakuryu’s signature brew, and has taken the Gold Medal at the Monde Selection for ten consecutive years since 2007. Koshi Tanrei rice is highly polished, leaving only the core of the rice, which is then slowly fermented at low temperature. The result is a vividly aromatic ginjo with a crisp dry taste that nevertheless boasts a mellow depth and quietly lingering umami note.

TypeAromatic Type

GradeDaiginjo

BreweryHakuryu Shuzo

Detail
Summary
Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Medium Body
Dry or Sweet Slightly Dry
Raw Material Rice, Rice malt, Distilled alcohol
Variety of Rice Koshitanrei
Appearance Clear
Taste A mellow aroma and smooth, flowing taste. Finishes with a faint and lingering umami.
Aroma A fruity aroma suggestive of natural fruit.
Prize Gold Medal, Monde Selection (10 consecutive years since 2007, and a total of 21 times)
Detail
Suitable Temperature 10-15°C
Rice Milling Level 40%
Alcohol Percentage 16%
Sake Meter Value 3
Acid Degree 1.2
Amino Acid Degree 1.1
Chart

Score: 4

Aroma Low
High

Score: 5

Flavor Sweet
Dry

Score: 3

Body Light
Full

Brewery Information

Hakuryu Shuzo

Brewery located in Hokuriku

Okayamacho, Agano-shi, Niigata

This brewery was founded in 1839. Located in a central location in the Echigo Plain, a grain-producing region in Niigata, we utilize the fertile nature of this vast region to produce high -quality brewers’ sake rice and water sourced from the abundant and pure and coolclear waters of the Agano River. Drawing on traditional and historical techniques that date to the Edo period, we work tirelessly with the sake to uncover its secrets and put quality first.


We focus on the use of “Gohyakumangoku” rice, among others, and have partnered with local farmers to establish the Brewers’ Sake Rice Growers’ Conference, where we research ways of cultivating higher quality rice and using the best ingredients in better sake production. In recent years, we have also undertaken production of “Koshi Tanrei” rice in the area, which we use in brewing dDaiginjo and other sake. We are committed to brewing locally and using local ingredients.


These efforts have paid off, and we have continued to garner accolades both in Japan and foreign countries.overseas. Since 1994, we have awardedwon the Gold Medal at the Monde Selection for twenty-three years running. In the product category, our “Special Daiginjo Sasaya Mozaemon” has awardedtaken the Grand Prix since 2006 for eleven years running, and our “Daiginjo Hakuryu” and “Junmai Daiginjo Hakuryu” have awardedtaken the Gold Medal for ten consecutive years since 2007.

Photo - Hakuryu Shuzo
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account

Sake Network Facebook Page

Sake Beginners Guide