Junmai Daiginjo

Brewed by the traditional brewing method called “Kimoto,” using the flower yeast of rhododendron, the combination of Kimoto and the rhododendron flower yeast brings about unique acidity and aftertaste. Since this sake has a well-balanced taste with the body that spreads in the mouth, it makes a great match with any kind of food. Although it is good to be served chilled, you can enjoy it at any temperature. Opulent and high umami.

The “Chiebijin Junmai Daiginjo Yamada Nishiki” is an alcoholic beverage made from Yamada Nishiki from Hyogo Prefecture.

“Chiebijin” is a “drink for meals” made with exquisite balance. It has a moderately sweet taste and has various flavor elements, so it can harmonize with dishes and enhance them. Among the flavor elements at Chiebijin, the one that is important as a sake to accompany meals is acid. If only the aroma and sweetness were used, it would tend to be sticky, but the strong acidity allows it to harmonize with the food, creating both a gentle aftertaste and a sharp finish.

Junmai Daiginjo Yamada Nishiki 50 “Morning fog in the harbor” One indispensable for port towns. It is a light sake with a taste that you should try at your usual dining table, such as pairing with seafood.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries and honey the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries, and honey, the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries, and honey, the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

Dassai 23 Centrifuge is the ultimate expression of the Japanese blending of ancient artisan technique with precision technology, all in the pursuit of better sake. During the brewing process the sake is extracted by a unique centrifugation process that separates the liquid from the rice solids without pressing, resulting in a refined gorgeousness and delicacy.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

Ultra luxurious, elegant, perfectly balanced, multi-layered and complex with a long finish. This is the pinnacle of all Dassai sake

Asahi Shuzo embarked on a quest over a decade ago to craft sake that surpassed the excellence of even their finest sake. Driven by deep passion, they brewed batch after batch, until the fateful trial that ended up being Dassai Beyond. If you’re lucky enough to get your hands on a bottle, know that you are drinking sake beyond your wildest dreams. The flavor spreads through you like warm sunlight, enlightening every sense, and transcends what words can describe. The rarity of such a sake makes every bottle a work of art to be enjoyed with awe.

Ginkon Junmai Daiginjo Hattannishiki offers a balance of elegance, complexity, and smoothness, characteristic of Junmai Daiginjo sakes. Junmai Daiginjo sakes are known for their refined and complex flavor profiles, often exhibiting floral, fruity, and sometimes even creamy characteristics.

This Junmai Daiginjo Genshu sake was matured alongside and chilled by a massive amount of snow stored in the same insulated room, known as our “Yukimuro”. This method of storing food at low temperatures, using the abundant snow provided by nature, has been used traditionally in our snowy region of Uonuma, Japan for centuries. From the cold of the snow alone, temperature is naturally kept stable at 3 degrees Celsius without the use of electricity. After three years, the sake becomes round and very smooth.

Aged in a snow storage room, one of the most ancient methods of preserving Sake, Hakkaisan Snow Aged Junmai Daiginjo 8 years is gently aged with the utmost love and care in the brewery. Unlike traditional aged sake, there is no changes in the colour. It remains clear and water-white, with an extremely elegant and smooth.

This sake originates from the Niigata Prefecture in Japan, renowned for its pristine water source from the snowmelt of the Japanese Alps, which contributes to the exceptional purity and quality of the sake produced in the region.

A masterpiece with an exquisite balance of gentle aroma and deep, round taste.

This Junmai Daiginjo is made only with the most exquisite Sakemusashi rice and given a 40% polishing ratio.

We recommend consuming this sake anywhere from ambient temperature to cold.

This Junmai Daiginjo has been long known as the “Miracle Saké” due to the completely organic form of rice production, with the process being pesticide and fertilizer free. Brewer Kikuchi Shuzo prides itself on its traditional methods of harvesting each rice crop by hand with no machinery used in the whole process. This attention to detail and the delicate, assured process results in an authentic, taste and a drink that embodies the flavours of a truly traditional Japanese saké.

This Junmai Daiginjo has soft and subtle character aromas and flavor. It expresses a creamy and smooth texture on the palate. This is due mainly to its well-polished Yamadanishiki rice variety and infusion of small quantities of hard water to give this sake a firm backbone and focused flavors. Goes well with grilled fish, sauteed vegetables and spicy tuna.

Made using Koshitanrei rice from Sado Island. It has a rich, complex tropical fruit aroma of mango and pineapple. Citrus acidity with a refreshing and fragrant fruity taste. Savory with some spicy herbal texture.

The “red” bottle from the regular releases of the Sanrensei series.

A junmai daiginjo which has been pasteurised only once (namazume), made with Shiga Watarifunerokugo rice, an older variety that has been resurfaced in recent years. The sake underwent a rapid heating followed by a rapid cooling process, which imparted a freshness typical of unpasteurised sake to the aroma and a pleasant rice flavour, making it a good pair for a meal.

Made from polishing Omachi rice – the pride of Okayama, to 50% of its weight, this is a premium, luxurious saké with a smooth texture and ample flavour. During the cold season, the skilled brew master hones his artisanal skills while the fermentation continues slowly at a low temperature. The well-balanced, fine taste specific to Omachi rice is a characteristic of this saké. It is a fruity aromatic sake with floral notes and a dry finish. This clean, balanced, and complex saké is best enjoyed chilled.

This sake has received high acclaim both in Japan and overseas, and is characterized by its beautiful fragrance reminiscent of violets and its rich taste.
The rich taste of unfiltered food goes well with meals, making it the perfect bottle for important anniversaries.

This Junmai Daiginjo ‘Parfait’ was launched on the 20th anniversary of Shichida brand in 2020. Parfait means perfect in French.

100% Yamadanishiki special A grade rice is used with 25% rice polishing ratio to create significantly soft and silky mouthfeel and elegant style of sake. It is matured at minus 5 degree for 6 months to integrate all elements to settle.

This sake is made with 100% Aiyama, a special sake rice which is rare and difficult to use for rice brewing. The nose is initially subtle and fruity, and gets more pronounced the more contact with air. Once sipped, the mouthfeel is elegant and smooth with gentle sweetness. Behind the sweetness, a very rich umami sensation lingers with a very smooth and clean finish

The charm of Aiyama blooms with contacting with the air, so drink a little and refrigerate it for a week then taste it. You’ll be shocked by the change.

A special sake, brewed using two types of golden yeast, features a sweet aroma of bananas and strawberries, conveying its richness. It has a mellow, gentle taste of rice, along with a lingering umami flavour and the expression “toro keru” which embodies it perfectly. The umami epicentre of this sake reveals an abundance of condensed flavour with every sip.v

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

Introducing the rare and highly coveted Tatenokawa Phoenix sake – a remarkable collaboration between Tatenokawa Brewery and the Grammy Award-winning French rock band, Phoenix. Created in tribute to Toshiro Kuroda, the esteemed sake aficionado who dedicated his life to introducing sake to the French, this limited-edition sake offers an exceptional experience unlike any other.

Crafted using Dewasansan rice, polished to a 50% ratio, this unique offering deviates from Tatenokawa’s signature floral and fruity profile. Instead, Tatenokawa Phoenix presents a sophisticated balance with a subtle sweetness and delicate hints of fruit and floral notes. This deviation not only pays homage to Mr. Kuroda’s enlightened approach to Japanese sake, but also showcases Tatenokawa’s commitment to innovation and variety.

This special project also carries a social impact – a portion of sales from this sake will be donated to the Japanese Red Cross Society, contributing to the advancement of medical technology. Secure your bottle of Tatenokawa Phoenix today and experience this harmonious blend of music, legacy, and sake craftsmanship.

This junmai daiginjo, brewed from Yamagata prefecture’s Dewasansan rice, is so popular that it’s considered the “backbone” of Tatenokawa Brewing Company. Clean and crisp as a pristine mountain stream, it was inspired by the majesty of Mount Chokai (aka Dewa Fuji), the tallest peak in Yamagata. Refreshing and light, its smoothness and slightly lower ABV also evokes a sense of calm, making it a great pairing for Japanese comfort foods.

A timeless gift from the past, bestowed upon the present and the next hundred years to come.

Natural water taken from Mt. Chokai in Yamagata Prefecture, Japan. This ultra-soft water with a hardness of 21mg brings unparalleled smoothness of Tatenokawa Soube Wase.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced, and is exceptionally smooth with a long clean finish.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced and is exceptionally smooth with a long clean finish.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

A light bodied sake with a gorgeous aroma of apples and pears. A flavorful and expressive sake on the palate. With a medium finish.

Dassai Elegantly Tipsy is a premium sake produced by the Asahi Shuzo brewery in Yamaguchi, Japan. It’s known for its smooth and refined taste, with a hint of sweetness and a clean finish.

Made from Yamada Nishiki produced in Ebina. Locally grown Yamada Nishiki rice is polished to 50% and carefully brewed with the koji lid (shallow wooden trays for koji) method and bag pressing.

This Junmai Daiginjo reflects Hakkaisan’s classic crisp and clean style, and leaves your palate engaged and refreshed. This fine sake is meant to pair with food and it has a pronounced clarity, a clean taste, and an elegant, gentle hints of sweetness, which will enhance the flavor of any cuisine. By the way, this sake was brewed using spring water from melted snow.

Black Face is a winner of a Gold Medal at Japan’s Fine Sake Awards 2014. It is a Junmai Daiginjo, the most delicate and refined style of sake. Junmai Daiginjo requires the rice grains it is made from to be milled to at least 50% of their original size, allowing access to the delicate and often fruity flavours found in the centre of the grain.

Made from Yamada Nishiki produced in Ebina. Locally grown Yamada Nishiki rice is polished to 50% and carefully brewed with the koji lid (shallow wooden trays for koji) method and bag pressing.

A Junmai Daiginjo made from Ebina’s estate-grown Rakufumai sake rice. One of Izumibashi’s most fragrant and sweet sakes. Well balanced flavor.

2023 Delicious Sake in a Wine Glass Award [Gold Award] Premium Daiginjo Category Winner

Introducing a Junmai Daiginjo with a dazzling golden box and gold label from Jinyu, a sake brand representing Chiba Prefecture.

Made with 100% Sake Komachi from Akita Prefecture. The rice used is “Sake Komachi” from Akita Prefecture. Sake Komachi is Akita Prefecture’s original rice variety suitable for sake brewing.

For “Jinyu Junmai Daiginjoshu,” this Akita Prefecture Sake Komachi rice has been luxuriously polished to 50%, making use of the unique characteristics of Sake Komachi to create an elegant aroma and fluffy, light flavor. You can enjoy the flavor that gently spreads in your mouth. This sake is worthy of being the pinnacle of the Jinyu series.

Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.

Made using water from the Yabe River, combined with Yamadanishiki and Omachi high-grade rice polishing down to 45%. This sake utilized slow fermentation in low temperature.

A handcrafted sake brewed in the mountainous region of Gifu. This by far is Kozaemon’s most luxurious sake. A complex bouquet of nutty notes in play with almond blossom, lilac, pineapple and lychee, accentuated with a refreshing citrus note.

On the palate, a gustatory journey starts from almond rice over pineapple and lychee to ripe sugar melon (Cavaillon). Minty-fresh, fruity-sweet and aromatic (lemon balm) as well as slightly spicy. This is the ultimate expression of Kozaemon.

A handcrafted sake brewed in the mountainous region of Gifu. This by far is Kozaemon’s most luxurious sake. A complex bouquet of nutty notes in play with almond blossom, lilac, pineapple and lychee, accentuated with a refreshing citrus note.

On the palate, a gustatory journey starts from almond rice over pineapple and lychee to ripe sugar melon (Cavaillon). Minty-fresh, fruity-sweet and aromatic (lemon balm) as well as slightly spicy. This is the ultimate expression of Kozaemon.

Nanago (Number Seven) is brewed with local Kinmon Nishiki rice and Masumi No. 7 Yeast in the traditional yamahai style. It is a liquid reflection of the beauty of mountain.

Sanka (Mountain Flowers) is as fresh as an alpine meadow in the spring. Mild fruit aromas and savory flavors make it the perfect daiginjo to pair with food.

Nito Aiyama 48 is made Aiyama rice, the diamond of Japanese rice. It has a fragrant but gentle aroma, filling your mouth with the pure and juicy sweetness of the Aiyama rice, followed by a sharp acidity and spicy finish.

Elegant acidity & fugacious sweetness like snowflakes, Refined and delicate flavor. The flavor is soft, and the balance of all aspects of sake such as aroma, sweetness, acidity, and aftertaste is excellent.

Premium-quality Junmai Daiginjo sake, made using bizen-omachi, a rare variety of rice regarded as the best for making sake. It pairs well with sushi and tempura, as well as fish-based French and Italian dishes.

Premium Junmai Daiginjo made using a rare variety of rice which is regarded as the best for making sake. Pairs well with sushi, tempura, as well as fish-based French and Italian dishes.

Made in brewing conditions beyond perfect, the brewery takes over 100 hours to polish the highest grade of organic Yamadanishiki rice down to 35% (this means 65% of rice is polished away). The rice is then carefully brewed over 3 weeks. After fermentation and pressing process, the sake is bottled then stored under 0 degrees for 5 years. The aroma boasts honeysuckle, musk-melon, pear and apple with freshness even after ageing 5 years. The mouthfeel has a soft, medium rich texture that slowly spreads over the palate with very complex sweetness & dryness crossing over, then finishing dry. The flavor is extremely balanced and subtle. A once in a lifetime sake for all sake lovers.

This sake’s gold-flaked charm is enriched by a rich creamy flavor and clean aroma. A few sips will transport you back to the rice fields of its origin. This is a light and pleasingly dry sake with hints of banana on the nose and creamy-like texture on the palate.

A good sake is always made from good rice. Honda Shoten adheres to this principle and uses Yamadanishiki rice for this brew, using only top class Yamadanishiki rice, selected from Special A area in Hyogo (the best sake rice region in Japan) to craft this luxurious sake. Before brewing, the rice is milled for two days and nights, until its size resembles a tiny pearl.

Urakasumi Junmai Daiginjo Yamadanishiki Sake is a premium sake that is carefully brewed using the Yamadanishiki rice variety, known for its high-quality starch content. It undergoes the meticulous process of polishing the rice to remove the outer layers, resulting in a pure and refined brew.

This sake is brewed by Urakasumi, located in the Miyagi Prefecture of Japan, a region renowned for its sake production.