An exceptional example of Junmai Daiginjo.

It is made with rice selected for its very high percentage of "umami". The aroma is round and important, the flavor is elegant and deep, this is one of the highest expressions of sake.

This brewery uses Kairyoushinkou rice, which is considered one of the most suited for Sake, but this type of rice has tall inaho (ear of rice) and it is very difficult to cultivate. Therefore this type of rice was on the verge of disappearing, but they found a local area that was producing “Warazouri" (traditional slippers) using the stem (wara) of this type of rice.
This brewery then worked with local farmer to grow this type of rice for them and restarted to use it for Sake.

Junmai Daiginjo from Iwate prefecture, made exclusively with Yamadanishiki rice polished to 50% of seimai buai. Extremely rich umami taste and deep aroma, slightly dry, this sake is a true masterpiece.

Mr Masahiko Fujio was awarded the Contemporary Master Craftsman award as well as the Yellow Ribbon Medal and leads the Toji team. He believes that selecting the best possible rice grain is very important so they hand pick the highest quality grains from the available rice. After the selection, they polish it by using a method called "Hempei-Seimai" (flat rice polishing) which maximizes the full potential of the rice, but it is very rarely used because it is very labor intensive.

The water that is use to is called "Daiji Shimizu" which is drawn from several hundred meters below ground always at 5 degrees throughout the year.

Recognitions:
This Sake won the National Bureau's Research Institute of Brewing Gold Award 12 times in the last 19 years and in 2015 they won the International Wine Challenge (Sake section) Gold Award.

Gentle Ginjo flavor, refreshing taste with some sweet notes and intense aroma.
Very smooth drinking feeling.
This brewery uses 100% Dewanosato rice, with a 60% polishing ratio. The size of the pure core if this type of rice is particularly large, not needing a high polishing ratio to deliver the cleanliness of high quality sake.

This is certified as "Yamagata Selection" since 2009 (certification number 21-20010). This is an initiative of the Yamagata prefecture that established a third party committee that performed strict examinations and determined the best sake of the region.

Recognition
It also won the Bronze Award at the International Wine Challenge 2014, Sake section.

Full bodied, solid taste. Rich, but clean at the same time. This youthful dry-style Junmai Sake has fresh green apple notes and blend of subtle spice flavours. Try at different temperatures to appreciate the evolution of flavor.

This Dewanosato Junmai won Champion Sake at International Wine Charenge which is the world’s biggest Sake competition in 2016.

More prizes:

2016 U.S. National Sake Appraisal : Gold

2013 International Wine Challenge : Trophy

2012 U.S. National Sake Appraisal : Best3 Gold

2011 Junmai Sake Competition : Grand Gold

Oka Ginjo was released in 1980. Back then, Ginjo was mainly made for completion and the word "Ginjo" was rarely known; only those involved in sake brewing were familiar with the word. However, we wanted everyone to enjoy Ginjo so we decided to sell Ginjo for an affordable price for the public. Oka Ginjo was well received, triggering the so-called "Ginjo boom."

Prizes:

2016 International Wine Challenge : Trophy

2015 International Wine Challenge : Yamagata Trophy

2015 U.S. National Sake Appraisal : Second Prize

2014 U.S. National Sake Appraisal : Grand Prize

Oka Ginjo was released in 1980. Back then, Ginjo was mainly made for completion and the word "Ginjo" was rarely known; only those involved in sake brewing were familiar with the word. However, we wanted everyone to enjoy Ginjo so we decided to sell Ginjo for an affordable price for the public. Oka Ginjo was well received, triggering the so-called "Ginjo boom."

Prizes:

2016 International Wine Challenge : Trophy

2015 International Wine Challenge : Yamagata Trophy

2015 U.S. National Sake Appraisal : Second Prize

2014 U.S. National Sake Appraisal : Grand Prize

Highly polished Tsuyahime rice delivers complex aroma and elegant sweetness. Fragrant with fruity aroma typical of Tsuyahime rice. Easy to drink, enjoy Umami at room temperature and sweet when it's cold. Made only with 100% Tsuyahiume rice from Yamagata. This rice variety has been developed over decades of research, in order to improve the color, lightness and sweetness of the Sake.

This sake can be appreciated at all temperatures, but shows its best features when served warm. It's refreshing and clean with a smooth taste. It's also very easy to drink thans to its "umami" flavor. "Umami" is considered the sixth basic flavor, originated in the japanese cuisine.
This product is made by hand-picked rice grains, which are then polished in the brewery. Then the Sake is left to mature for six months, which provides a stronger and dryer flavor.

This sake can be appreciated at all temperatures, but shows its best features when served warm. It's refreshing and clean with a smooth taste. It's also very easy to drink thans to its "umami" flavor. "Umami" is considered the sixth basic flavor, originated in the japanese cuisine.
This product is made by hand-picked rice grains, which are then polished in the brewery. Then the Sake is left to mature for six months, which provides a stronger and dryer flavor.

The first sake made with yukimegami rice developed as the best rice for Junmaidaiginjo by the agricultural technique research center of Yamagata prefecture.
Yukimegami means "snow goddess", which is the last rice born in 2015 in Yamagata.
  The goal is to produce a high quality ginjo that has a cleaner and softer taste.
Yukimegami rice has few protein properties, therefore it inhibits amino acids during the sake fermentation process, which in turn produces a smooth consistency able to realize the personality that Daiginjo wants to express.
It has an elegant, fruity and floral aroma.

Matching:
Seared low-fat fish - medium fat like salmon or Riccione. Sashimi of white fish (sea bass, sea bream, snapper..etc)

A sake with medium strength, but very deep flavor. It has a delicate fragrance, so it is considered a product for connoisseurs. Very round taste, great for almost any food pairing.
This brewery uses 100% Kamenoo rice, which is considered one of the top three Sake rices, not particular for the aroma, but for the depth of its taste. This variety is very hard, so they have to use very labor intensive techniques and increase the water quantity and the duration of the immersion in water during fermentation.
This Sake is best drank at room temperature or warm, but not hot.

Umami taste, with very balanced quality, ideal to accompany most meals. Gentle Ginjo aroma, you should enjoy the width and breadth of the fragrance.

Aromas of Melon, Litchi, Bouquet of fruit on the nose and mild tastes of cream, banana, almond in mouth. Very intriguing and interesting product.

This brewer uses top quality rice Gohiyakumanseki to start the Koji fermentation and Chiyonishiki rice for the Kakemai phase. The pasteurization is performed only once, to minimize the oxidation and deterioration and to deliver a highly fragrant and fresh taste.

The Ninki Ichi Black won the following awards:
- National US award 2010, 2011 - Pure rice sake Award enactment committee Junmai Ginjo department Gold Award 2013
- BTI 2009, 2011 Gold 2012 Silver
- International Wine Challenge 2012 Silver

Sparkling sake with low alcohol content, ideal as aperitif, especially appreciated by women.
The production method has similarities to that of Champagne, with a second fermentation in the bottle and limited availability.
When poured into a Champagne glass the fine and silvery bubbles will sparkle with life. At the palate you can taste a little aroma of Koji, which makes it suitable also for a meal, beyond the obvious choice as aperitive.

Sparkling sake with low alcohol content, ideal as aperitif, especially appreciated by women.
The production method has similarities to that of Champagne, with a second fermentation in the bottle and limited availability.
When poured into a Champagne glass the fine and silvery bubbles will sparkle with life. At the palate you can taste a little aroma of Koji, which makes it suitable also for a meal, beyond the obvious choice as aperitive.

Sparkling sake with low alcohol content, ideal as aperitif, especially appreciated by women.
The production method has similarities to that of Champagne, with a second fermentation in the bottle and limited availability. The rose color is given by the use of the so called "purple rice" Murasakikokumai
When poured into a Champagne glass the fine and silvery bubbles will sparkle with life. At the palate you can taste a little aroma of Koji, which makes it suitable also for a meal, beyond the obvious choice as aperitive.

Sparkling sake with low alcohol content, ideal as aperitif, especially appreciated by women.
The production method has similarities to that of Champagne, with a second fermentation in the bottle and limited availability. The rose color is given by the use of the so called "purple rice" Murasakikokumai
When poured into a Champagne glass the fine and silvery bubbles will sparkle with life. At the palate you can taste a little aroma of Koji, which makes it suitable also for a meal, beyond the obvious choice as aperitive.

Smooth, delicate and mild taste, particularly appreciated by connoisseurs. Better served at low temperature (10 degrees or lower).

This brewery uses one of the best sake rices Miyamanishiki and polish it to 50%. Therefore this Junmai Ginjo has great rice flavor, yet with a very smooth texture.
This rice is quite hard and will not melt easily, so the brewery has to use a special breed of Koji wich results in an impressive umami taste.

This Tokubetsu (Special) Junmai is made 100% with Sasanishiki rice, harvested in Miyagi prefecture. The Sasanishiki variety is considered very good also as table rice, with a good balance of acidity and umami. This sake features a delicate fruity aroma together with umami and creamy flavors that develop in the mouth and have a lingering presence.

It matches very well with fish dishes, tempura, miso flavored dishes, eggplant and and other rich flavors.

Awards:

2015 Silver Supporter's Selection Award, of Miyagi Prefecture sake Kan Review Board Junmai Section

2015 Experimental Agricolture Award, of Miyagi Prefecture, sake Kan Review Board, Junmai Section

Gold Award at the Slow Food Japan Kanzake contest 2011

This Tokubetsu (Special) Junmai is made 100% with Sasanishiki rice, harvested in Miyagi prefecture. The Sasanishiki variety is considered very good also as table rice, with a good balance of acidity and umami. This sake features a delicate fruity aroma together with umami and creamy flavors that develop in the mouth and have a lingering presence.

It matches very well with fish dishes, tempura, miso flavored dishes, eggplant and and other rich flavors.

Awards:

2015 Silver Supporter's Selection Award, of Miyagi Prefecture sake Kan Review Board Junmai Section

2015 Experimental Agricolture Award, of Miyagi Prefecture, sake Kan Review Board, Junmai Section

Gold Award at the Slow Food Japan Kanzake contest 2011

This is a Junmai Ginjou with the peculiarity of low alcohol content that makes it particularly suitable for women (SMW -2).
Fresh, mature and elegant, it's easy to drink, with a mild, sweet taste.
This brewery uses Dewasansan rice, from Yamagata prefecture and local water. The so called "mother water" is very important to the quality of the finished product, and in this case the water has a mellow and sweet aftretaste, which brings its special light-hearted feeling to this product.

This Junmai Daiginjo is made by dewasansan rice polished to 50% of seimai buai. The result is a rich umami taste and a delicate aroma. The producer is also a farmer and grows the rice for this sake (contrary to wine, this arrangement is very rare in Japan).
It is best served cold.