Artisan Sake Selection

HAKURAKUSEI

​Est 1873 from Miyagi

Hakurakusei

Junmai Daiginjo

Elegant Umami / Muscat / Refined Acidity

   Omachi rice milled to 40% which gives this graceful sake a slightly herbal and savory quality. An excellent example of saké made from Omachi rice with its lively freshness and nice balance between subtle sweetness and refined acidity with a hint of banana. This sake opens up and improves with time by developing rich and complex flavors.

Pairing
sashimi, sushi, tempura, tofu, carpaccio

<AWARD>
Kura Master: 2018 Gold

*Japan Airline First Class

YEAR: 2018

RICE: Omachi

RICE POLISHING: 40%

ABV: 16%

SERVE: Cold 5-10℃ 

Volume: 720ml

Hakurakusei

Junmai Ginjo

Sharp Umami / Fresh / Complexity

Made of local rice from Miyagi prefecture called “Kuranohana”. This sake exhibits pleasantly fresh fruity aromas with fine acidity and pure characteristics. Fluffy and delicate bouquet of citrus fruit and a lovelymouth-feel. Its extremely delicate texture and aroma compliment exquisite dishes instead of overpowering them. This sake is brewed for stimulating your appetite and being easy to drink even during the latter stages of a meal. If you’ve never tried the heavenly combination of sake and caviar, this is the place to start.

Pairing
sashimi, sushi, tempura, oyster, soba, jamon, prosciutto, cheese, smoke salmon, caviar.

<AWARD>

Sake Competition: 2017 GOLD
2015, 2016, 2018 SILVER

YEAR: 2018

RICE: Kura no Hana

RICE POLISHING: 55%

ABV: 16%

SERVE: Cold 10-15℃ 

Volume: 720ml

Hakurakusei

Tokubetsu Junmai

Elegant Umami / Muscat / Refined Acidity

Classic example of a modern sake style, a clean, direct sake bursting with vitality. Nuances of apricot and peach and faint notes of citrus zest. Fresh and alive with a tingly finish, this sake is designed to stimulate the appetite and to complement light and delicate dishes without overwhelming them. Particularly good with a variety of sashimi or summer salads. High quality Yamada Nishiki rice from Hyogo prefecture milled to 60%.

Pairing
sashimi, sushi, tempura, tofu, carpaccio

<AWARD>

Sake Competition:2014, 2015, 2016, 2017 GOLD
Kura Master: 2017 GOLD

YEAR: 2018

RICE: Yamada Nishiki

RICE POLISHING: 60%

ABV: 16%

SERVE: Cold 5-10℃ 

Volume: 720ml

Hakurakusei "Super Seven"

Junmai Daiginjo​ 

Mask Melon / Velvety texture / Elegant

At the ludicrous polish rate of 7% – meaning that a staggering 93% of the original grain has been removed – this has pushed the technical limitations of production to new heights. Having been specially-cultivated with a contracted farmer, Kura no Hana rice was milled for 350 hours, before the ferment was carried out, then cellared at near-freezing-point for twelve months, to fully develop the flavor. A supple, moist sensation permeates through the palate, presenting a velvety texture and notes of grape and strawberry, before exploding with a burst – like fireworks – and all but vanishing, leaving the merest afterglow.

Pairing
Fatty Sashimi of white fish, Seasonal shellfish, Ox tongue dishes, Vichyssoise, Blue chees, Melon

<AWARD>

“Super Seven” was served at the Grammy Awards reception in the United States

YEAR: 2018

RICE: Kura no Hana

RICE POLISHING: 7%

ABV: 16%

SERVE: Cold 10-15℃ 

Volume: 720ml

©2018 by Sake Clan PH.