Sakura Label Daiginjo is everything you are looking for in a Daiginjo sake. More pronounced notes in taste and smell than a classic Junmai Daiginjo, lots of fruit and floral notes because this extra taste and smell is obtained by adding brewer's alcohol. Cherries, strawberry and anise on the nose, fine acidity with a balanced sweetness on the pallet with a hint of umami. A delicious pure sake completes the sake. This sake is delicious with pure dishes such as Sashimi but also a perfect accompaniment to pasta. This sake is best enjoyed cold in a sake/wine glass.

Keiryu Daiginjo is made with Yamada nishiki from Hyogo Prefecture, which is polished to 50% and yeast No. 1801, which is used to create a balance of flavour and aroma. It has a fruity aroma and a refreshing dry flavour that pairs well with Japanese food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas competitions. A sake that can therefore be considered perfect for both a Western and Asian pallet. Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi. This sake is best served cold in the special Sophienwald sake glass.

This is a new Daiginjo line of "Kiwami" series. A crisp and refreshing flavour that brings out the Ginjo aroma. A well-balanced, slightly dry Daiginjo.

L 'Atelier du Sake has a drifting bouquet of tropical fruit, apple and melon with a subtle hint of apricot and black sugar. On the palette a nice balance with fine acids and a huge depth of many taste impressions, fine aftertaste. Because this sake is not filtered with a carbon filter and is undiluted, combinations with powerful grilled dishes such as Yakitori possible. This sake is best served cold in a wine glass. The sake is brewed by Shirakabegura from Kobe with the special Miya-Misu water.

Shirakabegura Daiginjo Muroka Genshu has a drifting bouquet of tropical fruit, apple and melon with a subtle hint of apricot and black sugar. On the palette a nice balance with fine acids and a huge depth of many taste impressions, fine aftertaste. Because this sake is not filtered with a carbon filter and is undiluted, combinations with powerful grilled dishes such as Yakitori possible. This sake is best served cold in a wine glass.The sake is brewed by Shirakabegura from Kobe with the special Miya-Misu water.

Salaryman Kintaro is a business manga written by Hiroshi Motomiya that depicts the hero Kintaro Yajima's success and growth as a salaryman. This collaboration was realized to commemorate the 30th anniversary of the series in July 2024.The daiginjo sake used in the sake is made from rice polished to 50%, and is slowly and painstakingly brewed through long-term low-temperature fermentation. It has a clean, smooth taste with few impurities, and a fruity, gorgeous aroma. It is also a daiginjo sake with a light taste that is rich and packed with the flavour of rice. Please enjoy this delicious sake along with the famous lines of the main character Kintaro as a source of energy for tomorrow for all salarymen.

Keiryu Asa-Shibori Daiginjo Nama Genshu from Endo Shuzo, is a freshly bottled 'Nama' Sake brewed with Miyama-chiki rice polished to 49%. This Nama Genshu gives fruity aroma, fresh taste and sweetness of rice. Fermented at low temperature in the winter, brewed with natural spring water from the mountains in Nagano. This Sake has won several prizes internationally.Best served cold in a sake or white wine glass.

Sakura Label Daiginjo is everything you are looking for in a Daiginjo sake. More pronounced notes in taste and smell than a classic Junmai Daiginjo, lots of fruit and floral notes because this extra taste and smell is obtained by adding brewer's alcohol. Cherries, strawberry and anise on the nose, fine acidity with a balanced sweetness on the pallet with a hint of umami. A delicious pure sake completes the sake. This sake is delicious with pure dishes such as Sashimi but also a perfect accompaniment to pasta.This sake is best enjoyed cold in a sake/wine glass.

Hizenya Daiginjo is not a typical Daiginjo as in addition to fruit and floral notes, there is also a clear smell and taste of rice, dairy and grain. Yet this is a delicious sake with relatively a lot of Umami and a fine aftertaste. Perfect when you combine this sake with delicious pasta dishes.This sake is best served cold in a white wine glass.

Kikusui's Hijiridake Yamada-nishiki Daiginjo is crafted with meticulously selected Yamada-nishiki rice, polished to only 39%. Brewed using pure underground water sourced from the Central Alps, this sake undergoes a slow, low-temperature fermentation process, resulting in a Daiginjo of high quality. The sake boasts a rich ginjo aroma and a full-bodied flavour, perfectly balancing elegance and depth. A true testament to the artistry of Japanese sake brewing.

Hakkaisan Daiginjo is made of a blend of the two most famous Sake rice species that are subsequently polished to 45%. These give the sake a wonderfully refined pure taste. Delicate, showing exotic fruit, anise, pear and melon on the pallet and a nice clean finish. The sake will reinforce the taste of most dishes in a positive way, in which risotto with truffle in particular catches the eye. This sake comes into its own when it is served cold in a white wine glass. The water for this sake is known as Raid-Sama No Mizu What does water from the God Raiden. It is fresh melt water that flows from Hakkai mountain. The koji for this sake has been made manually in its entirety, a very intensive process. From the brewery we also have the Sparkling Nigori Sake and one of the most exclusive Sake in Japan in our range of the Junmai Daiginjo Kongoshin Winter Sake. Niigata is the area with the most active breweries in Japan a total of 95. In the prefecture, most of the rice of Japan is grown, including many gohyakuman goku and Koshihikari. When we look at the number of liters of sake that is brewed, Niigata comes in third place after Hyogo and Kyoto.  Typical of sake from Niigata is that it is dry, after Kochi the driest in Japan. It is often light, very pure and pure with sometimes a special aftertaste called Kire. Kire finish is when you immediately have a clean feeling in your mouth after a sip Sake, there is no finish which would normally mean that this would be lesser sake but the opposite is true. The creation of a Kire finish is craftsmanship of a master Broewer the Toji. Well -known breweries in the area produce Sake under the brand names Kubota, Kikusui, Ichishima, Homare Kirin, Koshino Kanbai, Yoshinogawa, Shirataki, Katafune and Nechi. The area used to be called Echigo located in the Chubu region on Honshu Island. It is surrounded by three mountain ranges on land and the Japanese Sea on the other side with Sado Island off the coast. In addition to sake and rice, the area is also known for the Koi carp with the best quality, the largest selection and even the largest Koi trading area in the world.  Symbol of the area is the tulip as flower, the Japanese Camelia as a tree and the Japanese ibis as a bird. In the winter there is a lot of snowfall which makes it an ideal ski area together with the many mountains. The same snow provides a huge water source for brewing sake.

Keiryu Daiginjo is made with Yamada nishiki from Hyogo Prefecture, which is polished to 40% and yeast No. 1801, which is used to create a balance of flavor and aroma. It has a fruity aroma and a refreshing dry flavor that pairs well with Japanese food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas competitions. A sake that can therefore be considered perfect for both Western and Asian pallet. Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi.This sake is best served cold in the special Sophienwald sake glass.

Higen Daiginjo is a sake with delicious fresh fruit notes in the nose such as lychee, strawberry and peach. On the pallet, it is striking how beautifully soft and elegant the sake is and at the same time more than enough depth. On the aftertaste, which is pure and subtle, the fine taste lingers nicely. To enjoy this sake to the fullest.This sake is best in a sake glass or wine glass.

Nekka Ryu Sho Daiginjo got a wonderful vibrant aroma, rich flavour, and a refreshing aftertaste. By adding their own distilled shochu, this Daiginjo has become even more aromatic. The gentle bag pressing method extracts the sake's rich essence. The proprietary production method enables room-temperature storage, preserving the exquisite quality. Savor the experience when chilled and served in a wine glass. A complex and deep aroma that combines the floral notes of pear and banana with nuances of almond and mineral. Sophisticated balance of elegant rice sweetness and acidity, characterized by a complex and layered umami. The long finish is pleasant. After opening: Initially feels slightly tight, but the aroma and flavour open up richly over time. Serving temperature advice is in between 10°C and 14°C. Enjoy the depth of flavour by avoiding excessive chilling. Pairs well with French and Italian seafood dishes, as well as chicken and pork dishes featuring white wine or herbs.

Ninki Daiginjo sake offers an elegant, luxurious aroma and a smooth, mellow texture, opening with a burst of melon and ripe fruit. The flavour is rich and full-bodied, with a lightly spicy finish that stays refreshing rather than sharp. Subtle sweetness and a clean, lingering aftertaste leave a lasting impression.Best served chilled to highlight its fruity character and silky mouthfeel.Best served in the special Sophienwald Sake Glass.

Nabeshima Daiginjo is the winner of the International Wine Challenge 2011 as best sake from Japan. Naoki Limori, Toji, brewing master and owner of Fukuchiyo Shuzo proudly received the title in London which also recognised his innovative slow brewing at low temperatures. Enjoy this perfect brewed sake with more fruit pen can describe, palate that frightens people who like to be critical since perfect palate is there and it can be found inside this sake. Lingering long finish which is endless and keeps on to be surprising and pleasant.Enjoy this sake on its own best cooled in the special Sophienwald sakeglass.

Higen Premium Daiginjo is characterized by the layering of its aroma and taste. Every time, new smells and flavors emerge, which indicates how well this sake is made.Made with 100% Yamada Nishiki from Hyogo Prefecture. It has won more than 10 gold medals at the National New Sake Competition, the largest sake competition in the industry. It is also proud to have won GOLD at the IWC in 2023. Aroma of apple, melon, lime and pineapple. On the pallet chestnut, apricot, fig and a hint of maple syrup. The finish is exceptionally long and fine.Enjoy this wonderful special sake cold in a sake glass.

Tokugawa Ieyasu Daiginjo is the special sake competition sake that Maruishi Jozo creates for the NRIB (National Research of Sake Brewing)  "Annuel Japan Sake Awards". It is a competition in which the Toji, or master brewer, and his team show what they can do, sending in their most beautiful and best sake that they have made especially for this occasion. A sake that is at its peak around May for this competition, but nowadays with special cooling is also optimal afterwards. In the past, these sake were not sold, but for a number of years now, a few breweries have been marketing the rest of these special batches. Sake with a very limited edition because this is only a batch that is normally mainly served to special guests in the brewery. The sake itself has a beautiful fruity and floral aroma. On the one hand a power house of sensational scents and flavours, on the other can be subdued with many layers. When you smell and taste well, all the well-known fruits come your way one by one, the floral notes are for example blossom, fennel, anise, white roses but there is so much more. A very nice soft long aftertaste further completes this sake. Enjoy this sake during a delicious Japanese dinner but also surprisingly with Italian pasta dishes with lots of cheese and tomato. It is best to serve this sake cold or room temperature in the special Sophienwald ISOS sake glass.

Daiginjo Shizuku 18th Ihei is a sublime artisanally brewed sake made from specially selected ingredients. The filtering takes place by means of the very best method, namely the natural drip or Shizuku in Japanese.The result is a rich beautiful nose with many notes of melon, pear and bay leaf. The taste is full-bodied and complex with a good balance between a slight sweetness and subtle acidity.The finish is phenomenally endlessly enjoyable. How about the key word for this sake "Perfection" Enjoy this sake cold in a special sake glass

Morabito 1971 Daiginjo is a unique sake made from special Yamada-nishiki that is grown on the famous rice fields of Nishioku, Yokawa district in Hyogo. The Toku A quality Paddy fields, which for rice is comparable to the so-called grand cru vineyards for wine, provide a blend of Toku-jo and Toku-to rice for this sake. In the nose and on the pallet subtle notes of pear, melon, red apple, Citrus and white blossom. Very nice balance with an enormous depth, fine acidity, light minerality. Round full taste with fine tannins, slightly vanilla and honey. A super long intense clean finish completes this sake. This sake is best served cold or room temperature in the special Sophienwald sake glass. There are a lot of things special about this sake looking at the brewing process. Of course, there is the special sake rice grown on iconic ground, but also the place where the sake is brewed. On the fifth floor of Nihonsakari there is a micro brewery that is completely manually responsible for this masterpiece. The Tamba Toji or master sake brewer uses a koji with intensive conversion of unfermentable starch into fermentable sugars. He blends the Souhana Junmai Daiginjo that has matured for 6 months in French oak with this sake. In addition, he uses two different yeasts The name Morabito comes from a French perfume and fashion house called Morabito, founded by Jean-Baptiste Morabito. In 1971, Madame Pompidou offered a Morabito VENDOME crocodile bag to the Japanese empress during an official visit. The design on the bottle is inspired by this iconic bag.