Junmai Daiginjo Sake

Asahi Shuzo

Made with Yamada Nishiki rice polished down to 23% of its original size, Dassai 23 is defined by a delicate floral aroma and an almost weightless texture. The flavor is clean and precise, fading into a dry, refreshing finish.

Asahi Shuzo

Dassai Blue 50 is produced at a dedicated facility in New York's Hudson Valley, representing Dassai's first sake brewed entirely outside Japan. Made with Yamadanishiki rice and local spring water, it delivers a fruit-forward profile with pineapple, lemon, and cantaloupe notes. The slight saline finish adds a dimension that separates it from the Japanese Dassai range.

HEAVENSAKE

HEAVENSAKE Label Noir is a collaboration between Niizawa Brewing—known for highly polished sake—and Regis Camus, the Champagne blending specialist. Precise blending of different Niizawa batches produces a clean, mineral character with bright cantaloupe and tangerine aromatics and a refreshing, fruit-driven acidity. Served in a wine glass, it bridges sake and white Burgundy in a way few other products attempt.

IWA 5

IWA 5 Assemblage 6 is built around a blending philosophy that draws on multiple rice varieties, yeast strains, and reserve sake. The profile moves from stone fruit and a gentle brininess on the nose through a textured mid-palate, resolving in a long, resonant finish. Each assemblage iteration is distinct, making this a sake that rewards attentive tasting rather than quick consumption.

Shichida

Shichida's junmai daiginjo from Tenzan Shuzo in Saga Prefecture is known for its distinctive floral aroma—often described as violet-like—leading into a smooth, lightly peachy palate. The aromatics are vivid without being overpowering, and the overall structure is clean enough to work equally as an aperitif or alongside delicate seafood. It has received consistent recognition across international competitions.

Shichiken

Kinunoaji—'silky taste'—is a junmai daiginjo from Yamanashi Meijo, brewed in the foothills of the Japanese Alps. It has received consistent recognition at international competitions for a profile that blends soft fruit sweetness with a smooth, extended finish. The brewery intends it as a dining companion, and its texture works well alongside rich, creamy dishes where lighter sake might get lost.

Yuki no Bosha

Yuki no Bosha—'cabin in the snow'—reflects the cold, disciplined brewing environment at Saiya Brewing in Akita. Rather than emphasizing flamboyant aromatics, this junmai daiginjo focuses on a layered aftertaste with a quiet interplay of earthy and sweet elements. It requires patient tasting: the complexity unfolds gradually rather than arriving on the nose.