Junmai Ginjo "Hakuryu" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
In stock
/ 12 btls

€22.18 per bottle

JPY ¥34,400 (Excl. Tax) Rate: JPY 100 = EUR 0.77

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

Estimated Delivery Time : 10days - 14day.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.


Utilizing the terroir advantages of Niigata, a signature rice-growing region, we have continued researching with local contract farmers to develop a signature strain of Gohyakumangoku, which is used 100% in this junmai ginjo sake. This sake offers a subdued aroma, crisp dryness, deep umami suggestive of rice, and rich taste. This product comes with a certified label of the rice producers.

TypeAromatic Type

GradeJunmai Ginjo

BreweryHakuryu Shuzo

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
Variety of Rice Gohyakumangoku
Appearance Clear
Taste A subdued aroma, crisp dryness, deep umami suggestive of rice, and rich taste.
Aroma A deep aroma suggestive of rice.
Suitable Temperature 10-15°C
Rice Milling Level 55%
Alcohol Percentage 15%
Sake Meter Value 3
Acid Degree 1.6
Amino Acid Degree 1.5

Score: 4

Aroma Low

Score: 4

Flavor Sweet

Score: 3

Body Light

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
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