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|Country of production||Giappone|
|Ingredients||Acqua, riso, riso koji|
|To be consumed preferably within||Se correttamente conservato il prodotto non ha data di scadenza.|
|Mode of preservation||Conservare il luogo fresco e asciutto al riparo dalla luce diretta del sole|
Country of production:
The house Hakutsuru has been created in 1743, at the foot of my Rokko mountains near Kobe. Today Hakutsuru is the first brand of Sake national of international level, and has been repeatedly winning prestigious awards. Hakutsuru in japanese means "white Crane", which has as its emblem. The secret of its excellent quality is based on the culture of the best species of rice, the use of the most pure mountain spring water little mineralized, and the experience that goes back several generations. The family Kano is also the proud owner of the Sake Brewing Museum which is one of the cultural attractions the most visited in Kobe. For this sake, and is used exclusively in the rice-type Yamado-I have that for 60 years has been considered rare. This type of rice is the rice mother of the varieties Yamada Nishiki, which is considered the king of rice for sake. This rice is polished to 50%. This level of polishing is called Junmai Daiginjo. This sake exudes a fruity aroma and fresh. For its tasting, it is advisable to cold or with ice, but can be drunk at room temperature. This sake won a gold medal at the Selection Monde in 2011.
Water, rice, rice koji
Mode of storage:
A cool, dry place away from direct light
Attention: the shipping of alcoholic beverages (sake, shochu and Umeshu) is not possible outside of Italy.
Warning: the shipment of alcoholic beverages (sake, shochu and umeshu) is not possible outside of Italy.
Attention: the envoi de boissons alcoolisées (sake, shochu et Umeshu) n'est pas possible en dehors de l'italie.
Advertencia: el envío de bebidas alcohólicas (sake, shochu y Umeshu) no es posible fuera de Italia.