Hakutsuru Standard Jyosen (1.8 L)

Founded in 1743 by Jihei Kano, Hakutsuru built its house identity not on prestige grades alone but on the conviction that the Nada-Gogo terroir — specifically its water — should define every tier of production. The miyamizu drawn from the Rokko Mountain aquifer is the technical cornerstone here: high in potassium, phosphorus, and calcium, low in iron, this hard mineral spring water drives vigorous yeast activity and suppresses the soft, rounded textures associated with Fushimi or Hiroshima breweries. The result is the classic Nada otoko-zake profile — dry, assertively structured, with genuine umami depth. The cold seasonal wind Rokko oroshi descending from Mt. Rokko toward the Seto Inland Sea provides natural ambient cooling during winter brewing, supporting the slow, low-temperature moromi fermentation (approximately 20–25 days) that builds aromatic complexity without sacrificing the house's characteristic dryness. 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 for batch-to-batch uniformity. The special feature: Hakutsuru is the world's largest sake producer, yet the miyamizu terroir imparts a genuinely site-specific mineral dryness that no soft-water brewery can replicate at any scale. As a non-vintage futsushu, this is a drink-now format designed for immediate, everyday enjoyment.