Junmai Daiginjo

To improve the quality, we decided to polish 5% more. Complexity and elegance of taste are surely increased by its 5% difference. In the past, it was impossible to make this improvement when our production size had been smaller, because cost of production could not be covered. Now, we make Junmai-Daiginjo sake for 35,000 koku (=6,300kl) per year, and are able to manage the increase of polishing ratio. It will be our pleasure if you enjoy Dassai 45.

Light, balanced, clean and easy drinking, this sake is a star. It’s wonderful for beginners to get into sake and fantastic for others to simply enjoy. There are wonderful fruits on the palate without coming off too sweet. Just fantastic.

Dassai blends the best ingredients with old-fashioned experience and cutting edge technology. Polished to an unprecedented 23% polish ratio (a process that takes 4 days), Dassai Junmai Daiginjo is super-refined. The nose shows off with lots of berry fruit and candy-like yeast aromas. Hints of pear, cotton candy, violet and the undeniable taste of yamadanishiki rice linger on the palate. The finish is lush and tropical, yet dry. Silky smooth on the palate, this is very special sake to be enjoyed on a special occasion.

Discover Kitaya Kansansui Junmai Daiginjo Sake Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Aromas of clean honeydew rind and grainy rice with a touch of earth. Soft and rich but maintains tightness and structure. While zesty cantaloupe and dry anise dominate up front, the finish is dry with white pepper and jasmine notes.

This wine is from Japan, Akita region. Highly milled and exceptionally elegant, this Junmai Daiginjo is the quintessential super-premium sake. A perfumed nose of flowers, melon and cherry gives way to a gentle sweetness and full body on the palate. Its smoothness makes this sake ideal for refined cuisine, from sashimi to steak tartar.. Pairs well with lobster, rich foods, mild spices, coconut and herbs.

This special sake is from the super popular Kikusui Brewery in Niigata. This sake is milled to a tiny 23% and is brewed with an ultra premium Koshihikari rice.

Discover Shimizu No Mai Sake Pure Dusk Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Using only the finest rice "Yamada-Nishiki", and Nada's famed natural spring water "Miyamizu", "SHO-UNE" has been brewed as the Supreme of Japanese Sake. This graceful Sake with fruity scents, velvety smoothness can be enjoyed chilled or at room temperature.

Tasting note: Dry, mild, clean, medium bodied, and lightly aromatic

Excellent for pairing with fine Japanese cuisine such as sashimi, tofu dishes, and lightly flavored sautéed poultry, beef and vegetables. Also excellent for fusion and crossover cuisine which uses such traditional Japanese flavors as yuzu citrus, konbu kelp, dashi soup stock and soy sauce.

Sekiya Brewery is in Kitashitara-gun located in a mountain valley pass in the Japanese Alps between Nagoya and Nagano. For hundred of years the town was a waypoint and resting place for travelers between the two cities. Sekiya Brewery was established because of the abundance of clean water from the mountains to make sake and the thirsty travelers crossing the mountains. Now it is a state-of-the-art sake brewery with a tasting room and sake-focused restaurant built out of an Meiji-era farmhouse in Nagoya.

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A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of saké. Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, allowing them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight.

Kiku Masamune's latest masterpiece - a Kimoto Junmai Daiginjo - has an elegant fragrance, gentle and delicate mouthfeel, and the deep and distinctive flavor of kimoto sake which brings everything into a balanced and harmonious crescendo.

Noted in books and magazines by sake experts such as John Gauntner, Philip Harper and wine critic, Robert Parker, this junmai daiginjo is inarguably one of the most prized junmai daiginjos in the sake world. It is deep, luscious and layered with big but well-balanced fruit flavors characterized by honeydew melon, peaches and pineapple.

Discover Ozeki Platinum Junmai Daiginjo Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A combination of fresh spring water, Yamada Nishiki rice (known as the ‘king of sake rice’), Gohyakumangoku rice milled to 50%, and the skill of the sake master, result in this classic example of a Fushimi style Junmai Daiginjo… Horin has a delicately fruity nose, its subtle flavors are well-balanced, and it is exceptionally smooth with a long clean finish.

Discover Rock Sake Junmai Daiginjo Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

his is one of if not the most sought after Daiginjo in Japan. This Daiginjo is sophisticated and yet very drinkable, perhaps too drinkable as the phantom finish leaves you wondering if you swallowed or not. The nose is a clever balance of honeysuckle and tuberose. The first sip spells the strength in clarity of this sake. Subtle flavors of fuji apple and tart pear dance through the cleanest mouth in the sake world.