Junmai Daiginjo

The elegantly fragrant sweet aroma and umami of the rice spreads throughout the mouth, and the delicate acidity in the aftertaste gives it a crisp mouthfeel.
The spring water within the brewery is used as the brewing water, and the main ingredients are "Akita Sake Komachi" and "Yamada Nishiki" rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.

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."

The origins of this rare and extraordinary sake began with a simple, yet the most challenging ambition: to handcraft a sake that would surpass the excellence of DASSAI 23, widely praised by critics as a “perfect” sake. And so, driven by the passion of DASSAI's founder, Hiroshi Sakurai, he and his small group of the finest sake artisans began their quest to improve upon perfection at Dassai's tiny, countryside brewery in Yamaguchi prefecture.
Unparalleled smoothness and clean, complex flavours angulf the entire palate, followed by a stunning length of finish.

This Junmai Daiginjo sake is made from Yamadanishiki rice polished to 40%, and has an elegant, sweet taste.
It has a gorgeous, refined aroma reminiscent of fruit, and a smooth, sweet flavor.
Best enjoyed in chilled.

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.

Made with 100% 'Hanafubuki'--Aomori prefectures special sake rice and pure underground water from the Oirase River Basin. The low temperature fermentation enhances the sharp acidity and rich umami flavours with fresh Ginjo aromatics.

The sake uses Gohyakumangoku sake rice which is milled 50%.  The sake has a spicy and fruity aroma. The first sip of the Kubota Hekiju reveals flavors of nutmeg, pear, grape and sugarcane. The drink is sweet and well balanced. It is clear and distinct in its flavors and exactly what you want from a traditional sake. The Kubota Hekiju has an alcohol content of 15%. The sake pairs well with light flavored seafood foods.

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."

Ginjo aroma and lustrous body.

This Junmai Daiginjo has top grade of "Konna Yoruni" Label series.

40% polished 'Hitogokochi' Rice, designed and brewed with the pursuit of a beautiful balance, faint, refreshing acidity in the background, a bitter finish, and vivid sweetness.

Even the drinker who gazes at the full moon seems to be drawn into the world inside the label.

果実の様な香りとフルーティーな味わいが特長です。ノーベル賞受賞ナイトキャップパーティで二年連続で採用されました。

A special sake with elegant fruity aromas and flavours. It has featured at the Nobel prize competition's 'Nobel Nightcap' party for two consecutive years.

Made with 100% Kesennuma-grown sake-brewing rice "Kuranohana." This Junmai Daiginjo sake is brewed slowly at low temperatures in the very cold season. It has a gorgeous, fruity aroma with a sharp and crisp aftertaste. It has a mellow mouthfeel and a well-balanced umami flavor with a gentle sweetness.

This memorable sake bursts with creamy sweet refreshing notes of just-ripened white peach. Light yet rich, its lingering savory umami finish gratefully resonates.
Please enjoy slowly without overcooling.

The elegantly fragrant sweet aroma and umami of the rice spreads throughout the mouth, and the delicate acidity in the aftertaste gives it a crisp mouthfeel.
The spring water within the brewery is used as the brewing water, and the main ingredients are "Akita Sake Komachi" and "Yamada Nishiki" rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.