Production and sale of "Hakutsuru sake", "Chuyu Sake", "Shochu" (Japanese distilled beverage), "Mirin" (Japanese cooking sake) and Liqueur.
Style: jummai-shu, i.e. pure rice sake, with no addition of sugar or alcohol Characteristics: remarkably light, with a complex nose and palate, aromas of linden and lichies; good harmony between sweetness and acidity; finishes extremely clean Usage: can be served hot or cold Serving Suggestions: cold as an aperitif hot (traditional manner): tempura, katsu-don; also: Korean Kimchi (fermented cabbage), Vietnamese and Thai food; Mongolian Beef
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Using selected Japanese Plum, "Ume", Hakutsuru Plum Wine has been brewed with highly developed fermentation skills and technique. It is characterized by its refreshing semi-sweet, sour taste and well-matured aroma from plum fruit.
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The ingredients of Japanese "Sake" ("seishu"), are defined under the Japanese tax law as rice, rice "koji", water, and other items. "Other items" (under cabinet order) includes fermented alcohol, brewing saccharide, and acid flavoring, and so on.
The 8 types of "sake" are: "Ginjo", "Dai Ginjo", "Junmai-shu", Junmai-ginjo-shu", Junmai-Dai Ginjo-shu", "Honjozo-shu", "Tokubetsu-Junmai-Shu", and "Tokubetsu-Honjozo-shu". These 8 types, under law, have requirements that are set such as ingredients to use, rice polishing ratio, flavor, etc.
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You must be 21 or over to place or receive an order. Currently shipping to AK, AZ, CA, CO, CT, DC, FL, HI, ID, IL, IN, IA, MN, MO, NE, NH, NM, NC, NY, OH, OR, SC, SD, VA, WA, WI, WY. Availability and Price Subject to change.