Sake is made from rice, rice jiuqu, water, and brewed alcohol, and has flavor. The maximum allowed alcohol content is about 22 degrees. There are various labels on the sake label, such as “Ginjo-shu,” “Junmai-shu,” and “Honjozo-shu,” but the classification differs depending on the manufacturing method and raw materials. The labelling is divided according to whether or not brewed alcohol is added, the ratio of rice jiuqu used, and the “rice polishing rate” that indicates how much rice is used as the raw material.
Kubota Manju Junmai Daiginjo
Manufacturer: ASAHI-SHUZO
Price: 1,800ml – 8,921JPY／720ml – 4,004JPY
Alcohol content: 15 degrees
Kubota, which many people know whether they like sake or not, is made at Asahi Sake Brewery, a sake brewery founded in 1830 in Nagaoka City, Niigata Prefecture. “Kubota” was born in 1985, it has become popular because it has a new direction of sharp “light and dry”. Currently, there are 16 types of “Kubota” such as “Manju” and “Senju”.
Dassai Junmai Daiginjo 45
Manufacturer: Asahi Shuzo
Price: 1,800ml – 3,421JPY／720ml – 1,738JPY
Alcohol content: 16 degrees
“Dassai”, which has many fans not only in Japan but also overseas, is made by Asahi Shuzo in Yamaguchi Prefecture. Most of the sake brewed at Asahi Shuzo is Junmai Daiginjo Sake. Therefore, the difference in the rice polishing rate etc. is developed as it is in the lineup of “Daisai”, and even Junmai Daiginjo Sake has many price ranges that are easy to obtain.
This “Dassai Junmai Daiginjo 45” is a Junmai Daiginjo sake with a rice polishing rate of 45%.
Jozen Ryosui Junmai Daiginjo
Manufacturer: Sahirataki
Price: 1,800ml – 5,500JPY／720ml – 2,750JPY
Alcohol content: 15 degrees or more and less than 16 degrees
Shirataki Sake Brewery in Echigo Yuzawa was founded in 1855. “Jozenmizu no Gotoshi” is a long-selling product that was introduced in 1990 with a light taste, with the ideal of water-like sake in the era of the heyday of light and dry sake. It’s light and easy to drink, so it’s recommended for beginners of sake.
Among them, “Kamizenyosui Junmai Daiginjo” is characterized by its gorgeous aroma and rich taste that slowly spreads in the mouth. The rice polishing rate is 45%. Perfect for delicate seafood dishes such as oyster dishes, avocado and shrimp salads and zushi.
Aiyu Junmai Daiginjo Bizen Yucho
Manufacturer: Aiyu
Price: 1,800ml – 5,500JPY／720ml – 2,800JPY
Alcohol content: 16 degrees
“Aiyu Sake Brewery” was founded in 1804 in Ibaraki. With the company motto of “Shikai Mina Brothers,” we have inherited the spirit that “if we open our hearts to each other and drink sake, all the people of the world will shine like brothers.” “Aiyu Junmai Daiginjo Bizen Omachi” using sake rice “Omachi” from Okayama prefecture. This “Omachi” is sake rice that has been cultivated for over 100 years, and is said to have the roots of “Yamada Nishiki” and “Gohyakumangoku.” It was difficult to cultivate, and it was difficult to control even sake brewing, so it was once called phantom sake rice. There are even fans called “Omachisuto” who love sake made from “Omachi”.
Gold popular Junmai Daiginjo
Manufacturer: Ninki
Price: 1,800ml – 2,860JPY／720ml – 1,386JPY
Alcohol content: 16 degrees
“Ninki Sake Brewery” was Founded in 1897, Fukushima Prefecture’s is actively producing new forms of sake such as casual Daiginjo and sparkling sake that suit modern eating habits. While trying new things, most of the sake is fermented in a wooden vat and stored in bottles instead of tanks.
Furthermore, it is said that only Ginjo sake made by low-temperature fermentation can be made with a rice polishing rate of 50%.
This “Gold Popular Junmai Daiginjo” is popular for its solid taste. Although slightly sweet, it has a light aftertaste and is easy to match with dishes. I want you to enjoy the aroma with cold sake or room temperature.
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I wish you enjoy tasting Japanese sake.
