Hakuko Grâce
With aromas of fruit reminiscent of grapes with some notes of banana, coconut, and cereals, this Junmai-style sake presents a harmonious and delicate acidity on the palate.
Its deep flavors can be discovered and appreciated at different temperatures, depending on individual preferences and the dishes associated with it.
The Junmai category corresponds to sake produced traditionally from a blend of rice, water, and koji (Koji is cooked rice and/or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae, allowing alcoholic fermentation). Additionally, no distilled alcohol has been added, leaving the rice polishing rate to the discretion of the producer.
The water used in the production of Hakuko sake is high-quality natural spring water from Mount Noro. The water itself is one of the softest (practically free of minerals) among the soft waters for which Hiroshima is known. Producing sake with soft water is extremely difficult because the low mineral content of soft water means it lacks the nutrients necessary for the growth of yeast that ferment alcohol and requires highly advanced techniques.
Hakuko is an “everyday sake” in the custom expressed by the Japanese word banshaku, which refers to the practice of sharing a relaxed and informal meal with family and friends, emphasizing the importance of socializing and sharing food and conversation around the table, the idea of communion and harmony during meals.
This tasty sake, whose nuanced flavor becomes more complex with each sip, should be consumed at room temperature or warm and pairs well with cheese (comté), white meats, mushrooms, tofu.
Gold Medal in the sake category – International Wine Challenge 2014
Silver Medal in the sake category – International Wine Challenge 2013
Allergens information
Contains sulphites.
SKU: 107323
