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Red Meat Pairing
This is a more refined version of Kikumasamune’s Hyaku Moku. Similar to their junmai ginjo, this junmai daiginjo is made with 100% Yamada Nishiki grown in Hyogo Prefecture but grounded to a 39% rich polishing ratio.
As a result, Hyaku Moku daiginjo is has a slightly richer profile with excellent balance of acidity and dryness. There are tropical fruit tones like juicy lychee and subtle hints of strawberry.
Junmai Daiginjo
Seimaibuai: 39%
720ml
Made in Hyogo
mellow foods
fish, ceviche
grilled morsels of meat and vegetables
Mediterranean foods including tabouleh
This one is a real special Daiginjo sake from brewery Take no Tsuyu, which is based out of Yamagata prefecture in northeastern Japan. Called “Hakuro Suishu”, the small production sake is meticulously hand crafted and has notes of fragrant sweet, ripened fruit with an exceptionally balanced profile. There’s also a softness to its texture characteristic of the Yamagata region.
The sake can be served chilled on its own or with food like beef, pork, fried foods.
Aromas of ripened nashi pear
Some honey on the palate
Soft texture
Balanced acidity
Medium to medium-heavy body
2004, 2005, Japan Junmai Sake Gold Award
2014 The Fine Sake Awards Japan - Good in Wine Glass Gold Prize
Los Angeles International Wine & Spirits Competition 2014 Gold Medal
Japan New Sake Competition, won 12 times between 1996 and 2012
First All-Japan New Sake Competition Gold Prize - named Eternally Best in Japan
Junmai Daiginjo
Brewery: Take no Tsuyu
Rice: Dewasansan
Seimaibuai: 39%
720ml
Made in Yamagata
Brewed using black koji (kuro koji) instead of using yellow koji, Ikegame’s junmai daiginjo produces slightly more aciditiy and allows the sake to pair well with different meat dishes. The result is also a soft, delicate and slight fruity finish with a splashy aroma of apples. Enjoyable to have slightly chilled by itself or with food.
Fantastic aroma of apples
Delicate profile
Slightly higher acidity
Overall well balanced; drier—though not too dry
Junmai Daiginjo
Brewery: Ikegame
Rice: Yamadanishiki
Seimaibuai: 50%
Recommended serving style: slightly chilled
720ml
Made in Fukuoka
Are you planning on having a full flavored dinner? Say--spicy Chinese food or fried cajun or something of the like. Then, this is your sake to pair it with.
Wakatake Onikoroshi Junmai Daiginjo doesn't have the same fruity characteristics as some of its peers; maybe just a bit of ripe tropical or concentrated honeydew, if anything. What it does have instead is a dry profile, and short-to-medium finish and a touch higher alcohol content that demands to be alongside food.
Grab some San Tung dried fried chicken or some hot pot or ribs, and do that with this sake. It'll be fantastic.
Made by Omuraya Brewing Company
Junmai Daiginjo
720ml
Made in Shizuoka
Our Take
Tamanohikari’s Junmai Daiginjo holds a special place in my heart. Why? it’s one of the first sakes that made me take a step back and think—“Wow, is this really what sake should taste like?”
Based out of Fushimi in Kyoto, Tamanohikari makes a stunner of a daiginjo. As you smell the sake in the glass, an aromatic perfume of flowers, melon, passion fruit, and a touch of coconut spring up. When tasting, it also presents a delicate but fatty texture with a hint of melon on the palate.
Beginners and seasoned sake lovers will enjoy Tamanohikari’s Junmai Daiginjo. It goes well on its own and can pair alongside richer foods.
More about Tamanohikari
Details
Junmai Daiginjo
Seimaibuai: 50%
720ml
Made in Kyoto