Jikon Hakutsurunishiki

"Hakutsurunishiki," created over eight years by major sake maker Hakutsuru, aiming for a rice that would surpass Yamadanishiki. Born by crossing Yamadaho, the maternal line of Yamadanishiki, with Watafunego, a closely related paternal-line variety, it is in effect a sibling of Yamadanishiki. Here is Jikon made with that Hakutsurunishiki. A sweet-and-sour aroma like ichigo daifuku (strawberry mochi), together with the rich fragrance of glutinous rice, and a refreshing sweetness like a clear midsummer sky spreads through the mouth.