This is the true test of a Toji´s (saké brewer) skill. Some of the best saké rice in Japan is polished beyond 50% of its normal size, removing the lipids, proteins, and fats that exist on the outer portion of the rice grain. Daiginjo requires a Toji´s complete knowledge and attention. Daiginjo sake requires a Toji´s complete knowledge and attention; most are handcrafted. Daiginjo is not just a saké —it is an experience!
Rice: Watari Bune | SMV: +3 | Polish: 35%
This is extremely rare saké rice that was extinct
for nearly 50 years. This is the only brewery in Japan that is using this
rice variety. Watari Bune is the Father Rice to the famed "Yamada
Nishiki saké rice." Noted in books and magazines by saké
experts, this saké is one of the most prized Junmai Daiginjos in
the world. Deep, luscious and layered with big, but well-balanced fruit
flavors characterized by honeydew, peaches and pineapple.
Rice: Yamada Nishiki | SMV: +2 | Polish: 35% - Drip pressed "Shizuku style"
Supple flavor of honeydew melon, pear, with a bright acidity. The finish is focused with clean anise-like flavor and silky smoothness. The droplet style pressing allows the delicate nature of this Daiginjo to come through in an unexplainable way...
Rice: Yamada Nishiki | SMV: +3 | Polish: 50%
Prominent fragrance, clean with a slight spice and mineral, fresh taste in a lingering finish. Not pressed but allowed to "drip press" in an igloo under very cold temperatures to keep; a clean environment for creating a clean, pure saké. Drip-pressing creates very delicate and elegant flavors.
Rice: Akita Komachi | SMV: +3 | Polish: 45%
Aroma of bright pear and green apple. The flavor has a delicate structure of fresh orange peel, cantaloupe and a light finish of minerality. New to the USA
Rice: Akita Komachi | SMV: +/-0 | Polish: 35%
Pure Night has an aroma of tropical melon, lychee and floral honeysuckle. Pure Night has a feather-light complexity with citrus, honeysuckle and deep rich herbs. A truly special saké...not to be missed.
Rice: Misato Nishiki | SMV: +1 | Polish: 38%
This brewery has a special rice grown exclusively for their use. The rice patties can be seen from the brewery. This Daiginjo has aromas of pear, tangerine and cacao. Big flavor of pear and sweet vanilla spice...yet very gentle.
Rice: Yamada Nishiki | SMV: +2 | Polish: 35%
Winner of 11 straight gold medals from Japan´s
National Saké Competition, this Daiginjo has a rich and lively
fruitiness that lingers long after the first sip. There is a wonderful
orchestration of honeydew, bright peach and strawberries. This is a true
example of some of the best saké this part of Japan has to offer.
Rice: Akita Komachi / Yamada Nishiki | SMV: +2 | Polish: 35%
Akita Komachi is a reference to the fair ladies for which
the region is known as well as its cherished local rice of the same name.
This Daiginjo has upfront notes of white pepper that fade into dried apricot
and melon. It should be served chilled. Excellent for new saké
drinkers.
Rice: Miyamanishiki | SMV: +1 | Polish: 50% - Uses a special "flower" yeast
Chokaisan is floral and bright. The use of flower yeast offers a different approach to saké.
Extra delicate, but maintains strong floral flavor and aroma. The brewmaster uses only fresh water from the nearby mountains.
Rice: Yamada Nishiki | SMV: +5 | Polish: 45%
Momokawa Daiginjo in a word is "balance". That
is why this Daiginjo has won "Best in Class" in Japanís National
Saké Competition more than twice. Elegant and smooth, the flavor
is subtle, revealing light melon and fruity notes —complex and dry.
