Dreyfus, Ashby & Co.

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New York, NY 10017
Phone (212) 818-0770
Fax (212) 953-2366

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Avon, CT 06001
Phone (860) 409-9119
Fax (860) 409-9272

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History

SAKE

Using only the finest rice "Yamada-Nishiki", and Nada's famed natural spring water "Miyamizu", "SHO-UNE" has been brewed as the Supreme of Japanese Sake. This graceful Sake with fruity scents, velvety smoothness can be enjoyed chilled or at room temperature.

Flavor: Medium - Dry

Structure: Medium to Full-bodied

With food: Matches dishes with a salty taste or a rich taste.Baby clams steamed in Sake, Sashimi, Japanese stew (vegetables or fish stewed with soy sauce, fish broth, Sake, etc.), Broiled fish or prawn with a salty taste.

Temperature: Enjoy this Sake chilled or at room temperature.

	Highest-quality premium Sake brewed with Nada's spring water, produced only from “Yamada-nishiki,” the king of “Sakamai (Sake-making rice),” making the best of expert skill of “Tamba-Toji” (meister of Sake brewer) and state-of-the-art brewing technology. This graceful Japanese Sake with fruity aromas and velvety smoothness can be enjoyed both chilled and at room temperature.
	“Yamada-nishiki” Yamada-nishiki is lustrous “white-core rice” with large grain size that contains less protein and provides superb water absorbing property and digestibility. It provides excellent features of producing rice-koji with outstanding “haze-komi” (rice-koji proliferation) (degree of proliferation of fungal thread at the center of rice grain). It is said that Sake produced by the use of Yamada-nishiki, the best-quality Sake-making rice (rice suited for Sake-making), achieves deep aroma and velvety smoothness, that is, so-called full-bodied Sake.
	Yamada-nishiki is the Sake-making rice developed at Hyogo Prefecture Agricultural Experiment Station with “Yamadaho” as mother and “Tankan-Wataribune” as father in 1923. Yamada-nishiki is grown primarily in Yokawacho, Miki City, Tojocho, Yashirocho, Takinocho, Nishiwaki City, Yachiyocho, Nakacho, Kuroda-Shocho, and others, which are all located on the north side of the Rokko Mountains of Hyogo Prefecture. This district is the valley of hilly terrains located a little southeast of the central region of Hyogo Prefecture, and Yamada-nishiki is grown in paddy fields called Tanada (terraced paddy fields) formed in a staircase pattern on the slope facing south. More than 90% of the Japanese production of Yamada-nishiki are produced in this district. It is truly a mecca of Yamada-nishiki.
	This district enjoys good solar insolation conditions, the temperature difference between night and day in the summertime reaches more than 10°C, the soil is clayey and is well drained, and is suited for growing large-grain rice. Because Yamada-nishiki is tall and the rice ear is heavy, it is likely to fall down and it requires much time and labor as well as blessed geographical conditions and highly sophisticated cultivation techniques.
	“Sake-making” Skills of “Tamba-Toji” (meisters of Sake brewer) who have supported Hakutsuru's traditional Sake-making for more than 260 years. “Tamba-Toji” are “Sake-making artisans” who come from Tamba region to Nada region and stay for Sake-making during the wintertime which is the season of Sake-making, and who have inherited and accumulated expertise and know-how of traditional Sake-making from their ancestors. While inheriting this traditional techniques, Hakutsuru scientifically elucidates the “Sake-making” and searches for new possibilities of Japanese Sake. By amalgamating these traditional skills with latest technologies, “SHO-UNE” (Soaring Cloud) is brewed as the highest-quality premium Japanese Sake.
	To be specific, in order to brew the clear and transparent taste, free of any obstructive tastes, the highest-quality “Yamada-nishiki” is polished to 50% of the original size. Because the excessive amount of nutrients such as protein, fat, vitamins, and others which occur in the surface layer of rice serves as a source of obstructive tastes of finished Sake, these ingredients must be removed as much as possible. This is why the rice is polished to half of the original size. In the past, rice used to be polished by stone mortars, etc. using waterwheels and human power, but in the event that rice was polished to 50%, rice used to break, adding rather obstructive tastes to Sake.
	Hakutsuru spends about 72 hours to carefully and uniformly polish rice to 50% using a cutting-edge computer-controlled rice-polishing machine. A special technique is used also for fermentation. At Hakutsuru, rice is allowed to ferment slowly (30 days) at a temperature lower than usual. This brews the unique flavor that brings both clear transparent taste wearing glamorous aroma of Ginjo (purely rice-based refined Sake) and dignified taste that allow the people to feel the original delicious taste of rice.
	No matter how the technology advances, each process is completely controlled by the experience and skill of Tamba-Toji. “SHO-UNE” (Soaring Cloud) is Junmai-Dai-Ginjo Sake (purely rice-based refined Sake) brewed by the highest-quality rice and water using traditional skills and state-of-the-art technology as described above.

Highest-quality premium Sake brewed with Nada's spring water, produced only from “Yamada-nishiki,” the king of “Sakamai (Sake-making rice),” making the best of expert skill of “Tamba-Toji” (meister of Sake brewer) and state-of-the-art brewing technology.

This graceful Japanese Sake with fruity aromas and velvety smoothness can be enjoyed both chilled and at room temperature.

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Using only the finest rice, and Nada's famed natural spring water "Miyamizu", Junmai Ginjo has been brewed with meticulous care and traditional method. This flowery fragrant Sake with silky, well-balanced smoothness can be enjoyed chilled or at room temperature.

Flavor: Medium - Dry

Structure: Medium to Light-bodied

With food: Matches dishes with a slightly salty taste or a slightly soy taste.Sauted vegetable, Baby clams steamed in Sake, Japanese pickles, Sashimi, Yakitori (chicken cooked over charcoal, salt flavored or soy sauce flavored).

Temperature: Enjoy this Sake chilled or at room temperature.

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ALC. 12.5% BY VOL.
INGREDIENTS : RICE, RICE KOJI
SAKE METER VALUE : -11

Using only selected rice and rice koji, "SAYURI" is brewed up carefully with the natural water of Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.

Flavor: Sweet

Structure: Medium to Full-bodied

With food: A good match not only with Japanese food like Yakitori or Sukiyaki but also with Western cuisine.

Temperature: Enjoy chilled. Shake well before serving.

	Concept Demand for Sake in America is rising, and currently, with thinking in regard to sake also becoming ever more diversified, Nigori Sake, the difference of which is recognisable at a glance, is being enjoyed at many Japanese restaurants. SAYURI means "a little lily", which reminds us of the delicate image of Japanese culture. In actuality, the word "yuri", or "lily", has the meaning in floral terms of "chastity" and "innocence", and "SAYURI" is also used as a name for Japanese girls and women. We created SAYURI as an embodied gracefulness of Japan. Using only selected rice and rice koji, this is pure Nigori sake brewed up carefully with the natural water of Rokko.
	Concerning "Elegance" There are four seasons in Japan, and there is a unique aesthetic consciousness in the hearts of the Japanese people that has been bred along with the changes in nature of each of these seasons. Sensory expressions specific to Japanese, such as "yugen", which means "subtle and profound", "wabi", or "elegant rusticity", and "sabi" or "mysterious beauty", are manifestations of this aesthetic consciousness.
	While resonating in the hearts of people, these words permeate deeply into their living sensibilities, and are reflected in a broad array of scenes found in everyday life, culture and art. The haiku poet Matsuo Basho discovered emotion in the sound of a frog jumping into a pond. The modern authors Yukio Mishima and Jun'ichiro Tanizaki sought and gave expression to a unique aesthetic in the model of the Japanese female.
	Furthermore, all sense of ostentation is done away with in tea ceremony cuisine and in the stone garden of Ryoanji Temple in Kyoto, both of which give concrete form to the spiritual world. The same can probably be said for the way of tea and the art of flower arrangement. These are all things we Japanese feel to be elegant. The delicate, elegant product design, based on the faintly pink colour of the sayuri plant, overlaps with such images of Japanese-style beauty.
	Taste & How to Enjoy This creamy Sake passes through a mesh and is coarsely filtered. This process gives SAYURI a refreshing aroma, natural sweetness and smooth aftertaste. Enjoy SAYURI chilled. Shake well before serving.

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Hakutsuru Excellent Sake has been brewed with a 250-year-old traditional technique of HAKUTSURU as our main product that has been getting good reputation from our long-loving customers. It is characterized by its well-matured, full-bodied taste and mellow reverberation.

Flavor: Medium - Dry

Structure: Light-bodied

With food: Matches almost any dish. If served hot, has a good affinity with dishes with a salty taste or a soy sauce taste and dishes with body.Tempura (with salt or dipped in sauce), Sukiyaki, Tofu dishes, and Pot dishes (e.g., Shabu-shabu).

Temperature: Enjoy this Sake in a wide range from cold to warm/hot, and sweet/dry changes can be enjoyed depending on the temperature.

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Being aged after brewing for one month in its fresh state around 41F before bottling, Draft Sake has its refined freshness. It is characterized its light, fresh and smooth taste.

Flavor: Medium - Dry

Structure: Medium to Light-bodied

With food: A good match with not only Japanese food, but also Western cuisine using a variety of sauces and mayonnaise.Yakitori, Croquette, Salads, Roast beef, etc.

Temperature: Enjoy this Japan's #1 Draft Sake chilled.

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PLUM WINE

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.

Flavor: Sweet

Structure: Light-bodied

With food: For aperitif or dessert wine.

Temperature: Enjoy this real Plum Wine chilled.

Other way to consume:

Plum Wine and Soda - Fill a glass up to one third with Plum Wine, add soda and garnish with a slice of lemon.

Plum Wine Frappe - Pour some Plum Wine on pounded ice and it becomes a slightly sour, refreshing frappe.

Plum Wine Jelly

• Ingredients: 1 tablespoonful gelatin

• 3 tablespoonful water

• 1.5 cups Plum Wine

• lemon juice, cream, cherries

Preparation:

1. Soak the gelatin in water in a small bowl. Dissolve it by putting the small bowl in a pot with boiling water.

2. Mix Plum Wine and lemon juice, add the dissolved gelatin and fill the mixture in glasses. Keep in the refrigerator until the jelly becomes solid. Garnish with fresh cream and a cherry.

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PRESS

HAKUTSURU - Sake

Description:
Sake, Japan`s famous rice wine, is as steeped in history as Sumo or the Samurai dating back to the 3rd century, the first sake was called Kuchikami, "no sake" or "chewing- in-the-mouth sake." Happily, today sake isn't made this way, but back then, rice, chestnuts and millet would be chewed by the whole village and then spat out into a tub to ferment. It was an important part or Shinto religious festivals, wedding celebrations and New Year`s festivals.

Today`s Sake has changed much from from early times. It was centuries before they discovered yeast, which greatly increased its alcohol content.

The second world war also altered the recipe. Rice shortages forced brewers to develop new ways to increase their yields. By government decree, pure alcohol and glucose were added to small quantities of rice mash, increasing the yield by as much as four times. 95% of today's Sake is made using this technique, left over from the war years, though connoisseurs say that the best sake is still made with just rice, Koji rice and water only and best served hot.

Reviews - This product has been awarded a rating of:
The rating of 5 out of 5 for the HAKUTSURU Sake 75cl Bottle has been awarded based on features, design, usability and value for money.

Full review to follow...

Sake Hakutsuru

Sake is a versatile drink, which can be served cold, warm or hot - the Japanese have different names for Sake when it is served at various temperatures. To serve it warm, pour the Sake into a tokkuri (like a little vase or decanter) and heat it by placing it in a bowl of hot water for two minutes.

Tasting Notes : It has different flavours when served hot or cold, the alcohol is more noticeable when hot and the Sake will taste dryer.

Producer : Hakutsuru Sake Brewing Co

Method of Production : The rice is polished and washed then steamed and cooled. The steamed rice is sprinkled with koji mould which ferments the rice by converting the starch to sugar and the sugar to alcohol. Fermentation lasts ten days and when complete, the new sake is pressed from the rice and yeast leaving a cake of lees. The sake is then aged in temperature controlled tanks for six months to a year.

Food Choice : Try it with clams or mussels steamed in Sake.
Percentage Alcohol : 14.5

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