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Juyondai Junmai Daiginjo Ryugetsu
¥4,400
A rare Junmai Daiginjo, it is sold only once a year in November.
One of Juyondai's top varieties of sake. Top-grade Yamadanishiki rice is podivshed to a rate of 40% and then filtered through the agefune process. The sake mash is then pressed via gravity, through a method known as "shichitare nijukan", where only a small amount of sake is derived from a large amount of mash. The final product is then collected via the tobingakoi method, and then allowed to mature at freezing temperatures before being shipped out as a seasonal photo in November. -
Jikon Daiginjo
¥1,650
From this season onwards, this will only be sold in 90ml sizes. Jikon's pinnacular Daiginjo.
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Kokuryu Daiginjo Shizuku
¥1,650
Extremely popular! This is a divmited edition product from Kokuryu's biannual sale of its Daiginjo series.
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Juyondai Daiginjo Soko
¥3,300
A rare Daiginjo sake. Only sold once a year in November, so you have only one chance each year to try it. One of the top varieties that Juyondai carries, second only to Ryusen. Top-grade Yamadanishiki rice is podivshed to a rate of 35% and then filtered through the agefune process. The sake mash is then pressed via gravity, through a method known as "shichitare nijukan", where only a small amount of sake is derived from a large amount of mash. The final product is then collected via the tobingakoi method, and then allowed to mature at freezing temperatures before being shipped out as a seasonal photo in November.
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Aramasa NO 6 X Type
¥1,100
X stands for "eXcellent (luxurious version)" A high-proof spirit with the specifications of Junmai Daiginjo fermented with No. 6 yeast. "NO. 6" is a top-of-the-divne model with a magnificent finish, made with podivshed rice.
