Junmai Daiginjo

- 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.

Distinctly mellow and exquisite taste with enjoyable fruity aroma. Well, balanced acidity and medium-bodied. A soft and long, pleasant finish. Pasteurized once. Gold prize-winning sake of International Wine Challenge (IWC) in 2015, 2019.

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.

We use Yamadanishiki, the prestigious sake rice harvested in Hyogo Prefecture and mill it to 50%. To bring out the character of the high quality Yamadanishiki rice, we carefully select koji and brew this daiginjo in small batches throughout the entire process. Suigei’s traditional Kumamoto kobo is used to create a superbly well-balanced flavor and aroma. After bottling, we age it chilled at -1℃ (30℉) and release it at the right time.
Our aim is to brew a sake with a well-balanced flavor and aroma, which epitomizes Suigei’s sake. The combination of Yamadanishiki and Kumamoto kobo together create a mellow taste. An elegant umami unfolds in the palate followed by a light ginjo aroma and a sharp, dry finish. It’s a superb junmai daiginjo that’s great for food pairing.

Once you've tried it, you'll be hooked. It's a charming masterpiece that will have you hooked on Miyakanbai.
When you open it, a gentle, creamy , elegant aroma spills out. And the taste is extremely rich. It's a taste that can only be achieved with Junmai Daiginjo sake made from highly polished rice that has been carefully and rigorously polished. It comes with waves of richness that you would never imagine coming from the crisp, firm quality of the sake. The way the flavor slowly spreads is refined and elegant. Whenever, whoever, and wherever you drink it, it will "bring spring to your heart." That's the kind of sake it is.

Elegant flavour and subtle fragrance. Sake brewer’s technique and  Niigata area’s excellent rice, water make this sake wonderful.
A hint of fruity fragrance is mildly spread through, gently sweet mouthfeel shifts to a slightly acidic touch gradually leaves smooth, rich texture and a rice-influenced aftertaste.

Kano Shuzo's Junmai Daiginjo is a complex sake with extreme depth and a pronounced umami character. Famous for it's rich aromatics and delicious flavour.

A super-dry junmai daiginjo that feels familiar and rare all at once. Enjoy a strong flavor that spreads across your tongue even as it leaves a sharp aftertaste, one of the hallmarks of Shuho’s dry sake.

Elegant flavour and subtle fragrance. Sake brewer’s technique and  Niigata area’s excellent rice, water make this sake wonderful.
A hint of fruity fragrance is mildly spread through, gently sweet mouthfeel shifts to a slightly acidic touch gradually leaves smooth, rich texture and a rice-influenced aftertaste.

Miyamanishiki, the sake rice most commonly used by Miyakanbai, is used, polished to 45%. This is a Junmai Daiginjo sake brewed with great care and effort.
The moment you open the bottle, you will be greeted with a gorgeous, beautiful, fruity aroma. The mouthfeel is soft, and the rich, mellow umami and sweetness that spreads out is impressive. The texture feels quite dense, but the fruity acidity and moderate dryness that follow give it an exquisite lightness. After swallowing, a pleasant, sweet aftertaste lingers, and gradually disappears with a refined sharpness.

The drink is smooth and has virtually no tail, leaving the patron wondering if he or she swallowed a sip. The Kubota Manjyu has a rather interesting aroma of tuberose and honeysuckle, and your first sip lives up to your expectations. The sake is light, clean and truly tasteful. The flavors have a touch of apples and pear and make the drink rather divine. The drink is best enjoyed with sushi, sashimi and other seafood dishes

酒造好適米「山田錦」と「雄町」を50％まで磨き上げ、酒造技術の粋を尽くして作り上げた杜氏入魂の逸品です。山田錦独特の口当たりのまろやかさと雄町から醸し出された豊かな旨みとがバランス良く調和された味わい深いお酒です。

Created by polishing both "Yamada Nishiki" and "Omachi" rice to 50%, and using some of the best
possible methods of brewing. An exceptionally tasty sake, balanced between the mellow taste unique to
Yamada Nishiki and the rich umami brewed from Omachi.

Okayama Prefecture's specialty sake rice, Omachi, known as the legendary sake rice, is polished to 50% and brewed with great care by a Bitchu brewmaster. It is then aged at low temperatures in the brewery, bringing out the full-bodied flavor and soft aroma that is unique to Omachi, making this Junmai Daiginjo sake.

Using a blend of “Yamada-Nishiki” and “Omachi” grains of rice are polished down to 50%. Their “Toji” (Chief Brewer) is proud of his sake, made through a combination of all the best techniques sake brewing has to offer.
The deep, mellow flavour works in perfect harmony with the fruity aroma, making this sake a great drink to go along with any cuisine.

Indulge in the exquisite flavors of "Suisei" rice in our Morishima series Junmai Daiginjo sake. Our brew highlights subtle notes with a refreshing acidity and a smooth, delicate aftertaste. Embracing the concept of "less is more," this sake embodies richness and satisfaction. Upon opening, it has a lively effervescence that adds to its allure. Rice polishing ratio...50%.

A brew that was created especially to spread awareness of Yamada-Nishiki and the taste of Shuho’s junmai daiginjo sake. If you have never experienced the taste of Shuho’s junmai daiginjo sake before, we hope you will start with a bottle of this.

This Junmai Daiginjo sake has a refreshing Muscat-like aroma and a subtle sweetness. The sake rice used is Sakanishiki, which is locally produced in Shimane Prefecture.
Sakanishiki: A sake rice named after Saka Shrine, a shrine located in Izumo, the land of mythology, that enshrines Kusunokami, the god of sake brewing. It is said to be the birthplace of sake, and the word "Saka" is also said to be the origin of the word "sake."

Indulge in the exquisite flavors of "Suisei" rice in our Morishima series Junmai Daiginjo sake. Our brew highlights subtle notes with a refreshing acidity and a smooth, delicate aftertaste. Embracing the concept of "less is more," this sake embodies richness and satisfaction. Upon opening, it has a lively effervescence that adds to its allure. Rice polishing ratio...50%.

This is Miyakanbai's pinnacle product. The taste is "pure", refined to an ultra-high 19% rice polishing. The clear mouthfeel spreads like a clear spring day and could even be said to be the pinnacle of Japanese sake.
Originally, Miyakanbai produces many sakes made with highly polished rice, and all of their sakes have a sense of purity, but this sake expresses that ultimate quality.
When drunk with beautiful Japanese food that makes the most of the ingredients, this is such a well-balanced sake that it is almost as if you have traveled back in time to an ancient capital.

This junmai daiginjo uses Aisan, a rare and incredibly popular kind of sake-brewing rice with limited production. Possesses a uniquely sweet and sour flavor.

Recommended drinking method: Cold or Room temperature

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.

In order to achieve a crisp aftertaste, Hattan Nishiki rice was polished to 40%. The yeast used was from our own company, and the sake was brewed slowly at low temperatures. It features a high-quality ginjo aroma and a crisp aftertaste, as well as the rich flavor derived from the rice that is unique to pure rice daiginjo sake. It goes well with Japanese cuisine, which has a delicate flavor that makes the most of the ingredients, as well as Western cuisine, which has its own unique style, such as Italian and French cuisine.

This Junmai Daiginjo sake is named after Matsumoto Takaki, the seventh generation master brewer (Toji) at Shirataki Sake Brewery.
This sake is made from sake-brewing rice that has been polished to 35%.
It has a gentle, elegant aroma that spreads throughout your mouth the moment you put it in your mouth.
It has a smooth texture and a deep, viscous flavor.
This is a sake that will change your entire image of what you think of as a drink called "sake."

Distinctly mellow and exquisite taste with enjoyable fruity aroma. Well, balanced acidity and medium-bodied. A soft and long, pleasant finish. Pasteurized once. Gold prize-winning sake of International Wine Challenge (IWC) in 2015, 2019.

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.