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 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.

Discover Oga’s Junmai Dai Ginjyo Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Ozeki Sake Platinum is the pinnacle of Ozeki sake products brewed in California. This Junmai Daiginjo sake has a refreshingly dry sake with a fruity aroma. So each time you drink sake, open the bottle to enjoy the very fresh taste of Ozeki Sake Platinum.

Koshi no Kanbai is made in the heart of Niigata, the most renowned sake-producing region in all of Japan. The pristinely cold, snowy winters contribute to making this the idea environment for craft sake brewing, and the history and culture of the region define its character and terroir. This junmai daiginjo sake from Koshi no Kanbai is made from Yamadanishiki rice with a polishing ratio of 48% and fully showcases the true umami of the rice. It is known for its expansive, profound flavor with little acidity, and offers an appealing smoothness and fragrance.

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

A Fragrant & Sweet Junmai Daiginjo Sake. Ozeki Judan Jikomi is the masterpiece of Ozeki sake. No other sake is produced with such care and artistry. To make this artisanal sake, Ozeki adopts a ten-step process that takes three times more steps in the sake brewing process. Ozeki Judan Jikomi sake has a fruity, sweet, and rich taste with smooth, velvety texture. Alcohol: 16% Acidity: 1.9 Polish Rate: 40% Food Pairing: As Aperitif or Desert Wine

Kikusui sake rice (father of the renowned Gohyakumangoku sake rice) had been all but lost to the world for half a century… that is until Kikusui Sake Company stepped in. They spearheaded the effort to revive this ancient strain from only 25 grains, and now attempt to pay homage to its legacy of elegance. After they gently and methodically polished away the outer 60% of the rice grains, their brewers set to work and were rewarded with a pure, mellow aroma. The flavor is affable and light, and carries itself deliberately over the pallet. It is bolstered by the complexities and natural dryness brought to the table by the ancient Kikusui sake rice. Enjoy slightly chilled for a rare drinking experience.

Commands a crisp acidity that leads into a rich and smooth finish. The intense umami on the back palate brings out flavors in accompanying food pairings. This extraordinary sake is brewed with 100% Yamada Nishiki rice from Hyogo's Yokawa region, which is one of the few places with rice fields and conditions capable of producing "Special-A" grade Grand Cru sake rice. Together with the famed miyamizu, a historically revered sake brewing water, and pressed using a yabuta machine that allows for the sake to be pressed consistently with zero oxygen exposure.

A unique yeast derived from flowers gives this exceptionally elegant sake a pronounced floral bouquet. Tones of licorice and fresh herbs, coupled with a hint of asian pear, make this a perfect example of everything Junmai Daiginjo has to offer. Serve as an aperitif, or with salads and lighter fare. Pairs well with oysters, oil rich foods, nutty grains, cheeses and milky sauces.

Shirayuki Banzaimon is one of the most premium Junmai Daiginjo products. It is complex, slender, fragrant and aromatic, with a gentle and rounded flavour of peach, pineapple, mango, walnut and cooked fruit. This premium drop is full-bodied, with a smooth texture, a well-balanced acidity and a lingering aftertaste.

The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy.

The nose on this very smooth futsushu is a mild collection of snowmelt, cherry and balsa wood. This is a very talented sake that is light and dry but so velvety smooth and not crisp. Round and clean this brew is extremely quaffable. Can water be dry? Well this sake drinks like dry water with hints of rice and powder sugar elements. As the fluid warms look for some vanilla tones to surface, but balance is the key to this "Classic's" success. An everyday drinking sake that tastes like royalty in a glass. WORD: Smooth WINE: easy reds/dry whites BEER: soft ales FOODS: Clean and pristine fare from the ocean, air and ground.

Junmai Daiginjo

A remarkable sake from Katsuyama brewery in Akita prefecture. Akatsuki Junmai Daiginjo is a “centrifuge” sake, meaning the mash is separated from the sake using an expensive, space age centrifuge machine. This sake is amazingly complex and comes with many tantalizing opportunities for pairing with both western and eastern cuisines