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Description
Hakutsuru, Yamada Nishiki Tokubetsu Junmai, 720mlA Special Junmai, Brewed with the King of Sake Rice "Tokubetsu" means special, and what makes this junmai special is the rice: Yamada Nishiki, widely regarded as the king of sake rice, prized for the clean, structured sake it produces. Hakutsuru's version is pure rice, smooth and savoury, with toasted almond on the nose and a clear, clean aftertaste. At 14. 5% it sits between an everyday junmai and a fragrant ginjo, a refined but versatile bottle that
A Special Junmai, Brewed with the King of Sake Rice
"Tokubetsu" means special, and what makes this junmai special is the rice: Yamada Nishiki, widely regarded as the king of sake rice, prized for the clean, structured sake it produces. Hakutsuru's version is pure rice, smooth and savoury, with toasted almond on the nose and a clear, clean aftertaste. At 14.5% it sits between an everyday junmai and a fragrant ginjo, a refined but versatile bottle that drinks beautifully chilled or gently warmed.
Prefer a smaller format? The same sake is available in a 300ml bottle.
Why Chefs Choose This
- Yamada Nishiki rice: brewed with the most prized sake rice, the "king" variety, for clean structure and depth
- Tokubetsu junmai: a "special" pure-rice grade, a step up from everyday junmai in care and quality
- Refined yet versatile: toasted almond, smooth body and a clean aftertaste, good chilled or warm
- Hakutsuru pedigree: from Nada, Kobe, the home of fine sake and of Yamada Nishiki, by a house founded in 1743
How to Serve
- Chilled: 5–15°C for a clean, smooth pour that shows the almond note
- Warmed (kan): 30–50°C to round out the savoury rice character
- With food: pairs with sukiyaki, tofu dishes and even risotto
- Versatile pour: refined enough to sip, structured enough for the table
山田錦 — Yamada Nishiki, the king of sake rice
Sake is only as good as its rice, and Yamada Nishiki (山田錦) is the most revered variety of all, grown in Hyogo Prefecture, the region around Nada, since the early twentieth century. Its large, strong grain holds together through heavy polishing and carries a dense starch core, which is exactly what a brewer wants for clean, structured, refined sake. "Tokubetsu" (特別) means special: a tokubetsu junmai is a pure-rice sake made with extra care, often through higher polishing or a premium rice like this one. Hakutsuru, brewing in Nada since 1743, sits in the heart of Yamada Nishiki country, which is part of why Nada became the home of fine sake.
Learn more: The SushiSushi Guide to Hakutsuru Sake
What makes Yamada Nishiki rice so prized?
Two things: the size and strength of the grain, and its starch structure. Yamada Nishiki has a large grain with a clearly defined white starch core (shinpaku) and low protein and fat in the outer layers, the parts a brewer polishes away. That means it can be milled hard without shattering, and what remains is clean starch that ferments into refined, well-structured sake with depth but without coarseness. It is harder to grow and more expensive than ordinary rice, which is why brewers reserve it for their better bottles, exactly as Hakutsuru has here.
Product Details
| Grade | 特別純米 — Tokubetsu Junmai |
| Rice | Yamada Nishiki (山田錦) |
| Brand | Hakutsuru (白鶴), founded 1743 |
| Rice Polish | 70% |
| ABV | 14.5% |
| Sake Meter Value | +3 (off-dry) |
| Acidity | 1.5 |
| Volume | 720ml |
| Serve | Chilled (5–15°C) or warmed (30–50°C) |
| Origin | Nada, Kobe, Japan |
What does "tokubetsu" junmai mean?
Tokubetsu (特別) means "special". A tokubetsu junmai is a pure-rice sake that the brewer has made with something extra, usually a higher polishing ratio than a standard junmai, or a premium rice such as the Yamada Nishiki used here. It signals a step up in care and quality above an everyday junmai, without necessarily reaching ginjo polishing levels. In practice it tends to mean a cleaner, more refined sake that still keeps the food-friendly body of a junmai.
Should I serve it warm or cold?
Both work. Chilled to 5–15°C it is clean and smooth and shows its toasted-almond note; warmed to 30–50°C it rounds out and the savoury rice character comes forward, which suits colder weather and hot food. As a tokubetsu junmai it is versatile enough to take either, so let the season and the dish guide you. Warm it gently in a hot water bath rather than a microwave for an even result.
What food pairs with it?
Its smooth body and clean finish make it a flexible food sake. It pairs traditionally with sukiyaki and tofu dishes, and its structure also works surprisingly well with richer Western cooking such as a creamy risotto. More broadly, think savoury, umami-rich plates: grilled fish, simmered dishes and lightly seasoned meats. Warmed, it is especially good with hot winter food; chilled, it freshens the palate alongside richer dishes.
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