The everyday junmai from Japan's biggest sake house. Rice, water, kōji and yeast, nothing added. A smooth, full-bodied junmai from Hakutsuru of Nada, Kobe, built to work hot or cold across a menu rather than to be sipped in isolation. Why Chefs Choose This Pure rice sake: junmai grade, made from rice, water, kōji and yeast only, no added distilled alcohol. Full body: smooth, well balanced, with earthy umami notes that carry through hot or cold. Serves warm or chilled: holds its structure heated, softens further served cold. From Nada, Kobe: brewed by Hakutsuru, established 1743, one of Japan's largest sake producers. How to Use Warm service: serve at around 40 to 50°C alongside grilled or fried dishes to round out the alcohol. Chilled service: serve at 8 to 10°C to sharpen the rice character with sashimi or tempura. Pairing: matches grilled meats and fried food that need a clean, savoury palate reset. By the glass: a reliable house junmai for a sake-by-the-glass list at an accessible price point. Junmai (純米酒) means "pure rice sake": rice, water, kōji and yeast, with none of the small alcohol addition permitted in other categories. Hakutsuru was founded in 1743 by Jihei Kano in Nada, Kobe, and took the name Hakutsuru, "white crane," in 1747. Nada draws on hard, mineral-rich water from the Rokkō mountains and the region's cold winter winds, both suited to sake fermentation, and the brewery today accounts for roughly a quarter of all sake made in Japan. Excellent Junmai is the everyday grade in that range: full rice character at a price built for the table rather than the cellar. Learn more: Hakutsuru Sake: Everything You Need to Know What does Hakutsuru Excellent Junmai taste like? Smooth and well balanced, with the fuller body typical of junmai sake, since there is no added alcohol to lighten it. Earthy, rice-forward umami sits underneath a mild, rounded acidity, with none of the sharp edge you get from a cheaper table sake. At 15% ABV it carries weight without burning, and it holds its shape warmed, where the umami and body come forward, or chilled, where it turns cleaner and crisper. Type Junmai sake 純米酒 (pure rice sake, no added alcohol) Brand Hakutsuru (established 1743, Nada, Kobe) ABV 15% Origin Nada, Kobe, Hyōgo, Japan Net Volume 720ml Best Served Warm (40-50°C) or chilled (8-10°C) What does "junmai" mean and how does it differ from other sake grades?Junmai means the sake is made only from rice, water, kōji and yeast, with no distilled alcohol added. Grades such as honjozo, ginjo and daiginjo permit a small addition of brewer's alcohol, generally used to lift aroma and lighten the body, and ginjo-class sakés are also made from rice polished down further before brewing. Junmai tends to have a fuller, more rice-forward character as a result, and does not require any minimum polishing ratio by law. Should this sake be served warm or cold?Both work. Junmai sake generally handles warming well because its fuller body and umami hold up under heat, so serving it around 40 to 50°C alongside grilled or fried food is a safe default. Served chilled at 8 to 10°C, the same sake turns cleaner and sharper, which suits raw fish and lighter dishes better. There is no single correct temperature; match it to what is on the plate. How should I store sake once the bottle is opened?Keep it refrigerated after opening and reseal the cap tightly between pours. Unlike wine, sake does not improve with age once open, and its aroma and balance are best within a few weeks. Keep the unopened bottle away from direct light and heat, as both degrade sake faster than most other drinks.
