Australian Sake Award

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity, Morishima brewery merges the old and new in crafting its sake.
A sake to enjoy during meals, it is made from Omachi sake rice with a polishing rate of 50%.
The flavor is well refined and has received numerous awards in Japan as well as internationally.

Shirataki-Shuzo is established in 1855 at Echigo Yuzawa in Niigata prefecture, which is ideal climate of making sake. Echigo Yuzawa is famous for heavy snowfall and hot springs.
This is a light and fruity sake with bright fresh aroma. You can enjoy the mild nice aftertaste. This is an ideal accompaniment for any kinds of meals, and an ideal introduction for beginners to the world of Japanese sake. Refreshing aroma of apple, grape and peach.

A balanced junmai ginjo perfect for pairing, with an elegant, refreshing taste and gentle aroma.Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness and a crisp finish. At room temperature, the tartness comes further to the fore along with rich echoes of rice. Ideal to serve with lighter fare as well as heavier, creamy dishes.

This Junmai-Daiginjo super premium naturally fermented pure sake is the product of over a century's bond between this region's farmers and brewers. Large-grain Yamada-Nishiki, grown in Yokawa Hyogo's “special A” Grand Cru terroir, is polished down to 39% of it's original size, and brewed without additives or accelerants. Brilliant in taste with an expansive fruity palette of elegant sweetness with lively acidity, it finishes refreshingly crisp.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

With the motto of "Delicious!", "Fun!" and "Interesting!", this small sake brewery brews a wide variety of sake using Kochi Prefecture's sake rice, yeast and water.They actively use yeast developed at the Kochi Prefectural Industrial Technology Center, and their sake has a fruity and gorgeous aroma reminiscent of melon, banana, apple and apple. The strong aroma and exquisite balance of acidity and sweetness give it a taste almost like white wine.

This is an unfiltered special junmai sake made from Omachi sake rice, a variety that has been used as the core of Shuho Shuzo alongside Miyamanishiki.
It has been loved by many as a staple product of Shuho.

Australian Sake Awards 2022 - GOLD

Australian Sake Awards 2024 - GOLD

The sake rice used is "Yuki Megami" for Daiginjo, developed in Yamagata Prefecture, and is luxuriously polished to 35%. It is a sweet sake with a glamorous and classy ginjo aroma, and a gentle flavor that allows you to feel the savory taste of rice in a clear Shimizu-like flavor.

Australian Sake Award 2024

Recommended Food Matching: Cooked Prawn

Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869, in Suzuka, Mie Prefecture.
This company think it is their duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
“Meguminotomo” is well balanced sweetness, fruity aroma and hint of acidity with clean finish.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity, Morishima brewery merges the old and new in crafting its sake.
A sake to enjoy during meals, it is made from Omachi sake rice with a polishing rate of 50%.
The flavor is well refined and has received numerous awards in Japan as well as internationally.

This Junmai-Daiginjo super premium naturally fermented pure sake is the product of over a century's bond between this region's farmers and brewers. Large-grain Yamada-Nishiki, grown in Yokawa Hyogo's “special A” Grand Cru terroir, is polished down to 39% of it's original size, and brewed without additives or accelerants. Brilliant in taste with an expansive fruity palette of elegant sweetness with lively acidity, it finishes refreshingly crisp.

With the motto of "Delicious!", "Fun!" and "Interesting!", this small sake brewery brews a wide variety of sake using Kochi Prefecture's sake rice, yeast and water.They actively use yeast developed at the Kochi Prefectural Industrial Technology Center, and their sake has a fruity and gorgeous aroma reminiscent of melon, banana, apple and apple. The strong aroma and exquisite balance of acidity and sweetness give it a taste almost like white wine.

This junmai ginjo is made with Dewa no Sato, a kind of rice developed in Yamagata prefecture that is known for its large white core. One of the most popular kinds of Yamagata Selection-certified sake.

This is a famous golden-colored sake that is made by blending unfiltered Junmai Daiginjo unpasteurized sake that has been ice-aged at -10℃ for a year, then heating it just before shipping to seal in the delicious flavor. Because it is unfiltered, it has a wonderful pale golden color, a clear aroma, and a refreshing, powerful taste.

- Shirataki "SEVEN"Junmai Daiginjo -
the first launch by Shirataki Shuzo's 7th sake master - Matsumoto Touji. 
The brewery was developed in 1855 with the belief that the best quality sake is made from using locally sourced, finest quality ingredients. This philosophy is evident in the SEVEN's brewing method; using traditional methods and local soft water from Echigo Yuzawa (the "snow country"); this high quality sake has a noble and elegant aroma , is soft on the palette and well balanced in flavour. 
As it is only made during the coldest season; January/ February, only 1000 bottles are made every year. The bottle's label is made of Japanese traditional paper, and has the Shirataki Shuzo's family crest.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

This is an unfiltered special junmai sake made from Omachi sake rice, a variety that has been used as the core of Shuho Shuzo alongside Miyamanishiki.
It has been loved by many as a staple product of Shuho.

Australian Sake Awards 2022 - Award Winner