Hakutsuru Blanc

Hakutsuru Blanc is a junmai brewed with a hybrid yeast that blends wine and sake strains, which gives it a bright, fruit-forward aroma of apple and lime. It is also made with white kōji, which produces citric acid, and that is where the tangy lift comes from. It drinks closer to a crisp white wine than sake usually does, while still reading as sake.

Juicy sweetness held in check by brisk acidity, and at 8.3% it stays light and easy.

Serve well chilled, in a white wine glass. Good with cheddar, Gouda, or cream cheese; herb-driven dishes built on basil, parsley, or olives; and delicate seafood like halibut or shellfish.