This daiginjo-shu is specially brewed for Sake Tasting Competition. It was aged for at least 3 years at freezing temperature. Very good fragrant & elegant. It is the highest masterpiece of the Kiuchi brewery.
The company’s flagship label is Ippin—completely handmade, even down to polishing the rice—that balances aromatic dryness with a powerful burst of umami flavor. Gorgeous aroma reminiscent of fruits and flowers.
Great fragrance of fruity flavor and rich sweetness. Good acidity thrown in for balance. With aromas of ripe grapes and apples. Enjoy it on its own, after dinner, or pair with cured ham, winter stews, and anything sky-high in umami. The Silver Prize of London Sake Challenge 2012 The Double Gold Prize of SFIWC 2014 The Double Gold Prize of SFIWC 2015
Overall, enjoyable, clean and refreshing sake. There is a distinct umami note, so it is best paired with umami-rich foods. The brewers recommend oysters, salmon and king fish. Nice balance of medium body Sake, smooth and dry. Best with tasty raw seafood. The Bronze Prize of London Sake Challenge 2012 The Silver Prize of SFIWC 2014 The Silver Prize of SFIWC 2015
Savory taste undiluted plum wine immersed best quality plums, “Tsuyu-akane” and “Beni-no-mai”, in fine undiluted SAKE with less sugar. Brilliant red only from nature plums is characteristics of this “lovely” plum SAKE wine. The label was painted by Mr. Tsurutaro Kataoka.
A magnificent sake of rare elegance both on the aromatic level and on the complexity of the mouth.
Excellent skilled Toji, a master sake brewer, produces fine Daiginjo with fruity aroma and smooth taste.