Junmai Ginjo (300 ml)

Founded in 1743 by Jihei Kano, Hakutsuru built its house identity around a deliberate refusal to soften: where Fushimi and Hiroshima breweries lean into gentle, low-mineral water, Hakutsuru draws exclusively from miyamizu — the hard spring water of the Rokko Mountain aquifer, rich in potassium, phosphorus, and calcium, and critically low in iron — which drives vigorous yeast activity and produces the dry, umami-forward profile Nada brewers call otoko-zake. The brewery sits at the base of Mount Rokko in East Nada Ward, Kobe, where the seasonal cold wind Rokko oroshi descends toward the Seto Inland Sea, providing natural ambient cooling that supports slow, low-temperature moromi fermentation over approximately 20–25 days — the thermal condition most responsible for ginjo-grade aromatic lift. Fermentation employs proprietary in-house yeast strains developed through Hakutsuru's own research program, alongside koji cultivated in a humidity- and temperature-controlled koji-muro. The rice is Yamada Nishiki sourced from the Hyogo mountain foothills — the same prefecture where it was bred. What sets this expression apart is its 300 ml format delivering the full Nada GI terroir character at an accessible entry point, without compromise to the house's mineral-dry signature. As a non-vintage blend, it is built for consistency and immediate drinking.