Hakutsuru Releases Limited 40-Bottle Batch of 'Junmai Daiginjo' Sake Brewed from Ginza-Grown Rice

Hakutsuru Sake Brewing Co., Ltd. will release 40 limited bottles of 'Hakutsuru Shouun Junmai Daiginjo Ginza Tenku Nōen Hakutsuru Nishiki' on Thursday, June 18, 2026. This sake is brewed entirely from the 2025 harvest of 'Hakutsuru Nishiki' rice grown on the rooftop 'Hakutsuru Ginza Tenku Nōen' in Ginza. It was brewed at the micro-brewery 'HAKUTSURU SAKE CRAFT (Hakutsuru Sake Craft)', which opened in September 2024 inside the Hakutsuru Sake Museum (Higashinada Ward, Kobe City).

About Hakutsuru Ginza Tenku Nōen (https://www.hakutsuru.co.jp/g-nouen/)

In 2007, driven by the desire to promote sake culture from Ginza, Hakutsuru launched the Hakutsuru Ginza Tenku Nōen project. On the rooftop of its Tokyo branch (Ginza, Chuo Ward), the company cultivates its proprietary sake rice 'Hakutsuru Nishiki', while also promoting rooftop greening and food education for local elementary school students. Initially, many doubted that rice cultivation could succeed on the rooftop of a major city building, but Hakutsuru succeeded using planters. In 2008, they constructed rice paddies and have since focused on improving rice quality. Since 2013, they have released limited quantities of sake brewed exclusively from 'Hakutsuru Nishiki' harvested at the Ginza rooftop farm, available only in Ginza.

[Product Details]

Product Name: Hakutsuru Shouun Junmai Daiginjo Ginza Tenku Nōen Hakutsuru Nishiki

Designation: Junmai Daiginjo

Volume: 500ML

Ingredients: Rice (domestic) / Rice Koji (domestic rice)

Rice Used: 'Hakutsuru Ginza Tenku Nōen' grown Hakutsuru Nishiki 100%

Rice Polishing Ratio: 50%

Analysis Values: Alcohol content 15% or higher, less than 16% Sake Meter Value ±0 Acidity 1.2 Amino Acid Level 1.1

Taste: Aromatic and fruity, reminiscent of pineapple and peach. After an elegant and rich sweetness, it harmonizes smoothly with mild acidity. Leaves a mellow, mature fruit-like aftertaste.

Number of Bottles: 40

Suggested Retail Price: 12,000 yen (excluding consumption tax)

[Release Date]: Thursday, June 18, 2026

[Release Stores (in alphabetical order)]: IMADEYA GINZA SIX Store, Ginza Mitsukoshi, Koizumi Shoji, Matsuya Ginza Main Store

[Customer Inquiries]

Hakutsuru Sake Brewing Co., Ltd. Customer Service Center

TEL: 078-856-7190 (Monday to Friday, 9:00–17:00, excluding holidays and weekends)

Hakutsuru Website: https://www.hakutsuru.co.jp/customer/

~The Journey of the 2025 'Hakutsuru Ginza Tenku Nōen' Rice~ Team Leader Ayumi Yamada

From planting to harvesting, the work was primarily done by hand by company employees. To maximize sunlight exposure and improve sake rice quality and yield, planting was carried out earlier than usual on May 22, ahead of the typical late-season variety planting schedule. Immediately after, rainy, cloudy, and chilly days delayed seedling establishment, leading to an anxious start. In June, after the rainy season, clear skies allowed strong growth—stems thickened and exceeded 50cm in height. We gradually overcame concerns about poor growth. July saw record-breaking heat, yet the plants grew over 20cm that month. However, we struggled with management due to rapid weed and algae growth and fast water evaporation. In August, under consecutive days of 40°C heat, daily inspections were physically and mentally taxing. On August 22, we confirmed heading, and felt our continuous efforts had finally paid off. Even in September, despite ongoing extreme heat slowing growth, we were able to enjoy the heading and rice blossoms for an extended period.

Following last year's poor growth, in 2025 we introduced new measures: creating a drainage layer within the paddy and spraying 'methanol-assimilating bacteria' (microorganisms cultured using methanol as a nutrient source) onto the leaves as a countermeasure against extreme heat. Despite continuous trial and error, these measures seemed effective, leading to steady growth and allowing us to harvest on October 23. After drying with traditional 'hasaka' racks, we carefully de-husked each bundle by hand using a foot-powered thresher. The yield reached 43.4kg of unhulled rice (up from 41.2kg last year), a slight increase. The harvested grains were large and impressive, raising hopes for a high grade. On November 12, we nervously attended the grain inspection at Hachioji Pearl Rice, where we successfully received a Grade 2 rating, a rewarding outcome for our efforts.

~Brewing at the Micro-Brewery 'HAKUTSURU SAKE CRAFT'~

After polishing the brown rice harvested from the rooftop farm to a 50% rice polishing ratio, the brewing process began. We brewed at 'HAKUTSURU SAKE CRAFT', the micro-brewery opened in September 2024 within the Hakutsuru Sake Museum. With only about 15kg of precious white rice, we meticulously handled every grain, brewing entirely by hand in a 100L small tank from February 2026 over approximately two months. The sake that emerged from the press was remarkably vibrant and refreshing, and we are relieved and satisfied with the result. We sincerely invite you to savor 'Hakutsuru Shouun Junmai Daiginjo Ginza Tenku Nōen Hakutsuru Nishiki', crafted with care from rice cultivation to brewing.

HAKUTSURU SAKE CRAFT: https://www.hakutsuru.co.jp/corporate/news/detail/20240904105912.html

For daily updates, please follow the official Hakutsuru Ginza Tenku Nōen Instagram and Facebook accounts.

Instagram: https://www.instagram.com/hakutsuru_ginza_official/

Facebook: https://www.facebook.com/hakutsuru.ginza.official/

▽ Press Release (PDF)

d13868-458-dbb8eaa3517c6cfcf3f272701752ad22.pdf