Junmai Daiginjo


Junmai Daiginjo

    ¥5,500(Tax incl.)
    ¥11,000(Tax incl.) Out of Stock

    ※ The 1.8L size is a seasonal limited release.

    Rice variety 100% Yamadanishiki (grown in Shijimi district, Miki, Hyogo Prefecture)
    Rice polishing ratio 35%
    Alcohol by volume 16%
    Sake meter value +3

    ※ Composition values are control targets

    The pinnacle of Koshi no Kanbai junmai.

    We take Yamadanishiki rice grown in the Shijimi district of Miki, Hyogo Prefecture, polish it to 35%, and channel all of our skills into a careful ginjo-zukuri brewing process. Then we slowly age the resulting sake at 1°C for over a year and ship it only when it has reached a perfectly rounded, matured flavor. This is a truly elegant junmai daiginjo that can only be made from the best ingredients treated with skill in pursuit of light, refreshing sake.

    Highly rated on the Parker Point scale.

    Kinmuku has won multiple international awards, including the Grand Prix at the 2015 U.S. National Sake Appraisal. In the sake version of Parker Points, a global wine rating scale published by renowned wine critic Robert Parker's magazine Wine Advocate, Kinmuku earned 90 points. Less than 1% of the world's wines earn 85 points or higher, making it a truly internationally acclaimed sake.

    Perfect for welcoming guests from abroad and pairing with Japanese cuisine.

    This bottle, with its elegant packaging of pure white, stands alongside Chotokusen as the perfect gift to demonstrate the highest gratitude or congratulations. The refined flavor brings out the delicacy of Japanese cuisine and shines as an accompaniment to a meal. Indeed, it is served at many restaurants overseas, including in New York and London. It was chosen for the toast at the welcoming reception of the 2016 G7 Summit Meeting in Niigata City, demonstrating the excellence and appeal of sake to world leaders and guests.

    Tasting notes by sommelier Shinya Tasaki


    There is a sense of elegance in the initial richly gorgeous impression. Fruity notes of green apple, quince, melon, and a hint of raspberry harmonize with floral notes of orange blossom and fragrant olive. There are also herbal notes like pine needle, chervil, and dill with the added clean, fresh scents of green bamboo and mountain stream moss. There is a hint of sweetness with sweet dumplings, banana cream, and almond milk.


    The first impression is soft and smooth. As it expands, it maintains elegance while balancing gentle sweetness and refined umami. There is an impression that the dry latter half leads to freshness as it moves into the finish. The aftertaste also leaves a refreshing sensation, with a green impression and a sense of coolness lingering until the end.

    Drinking Recommendations

    To focus directly on the freshness leading from the elegance, it's best to enjoy at a temperature of around 10-12°. Since refrigerator temperature is usually 3-5°C, transfer to a ceramic serving vessel like a tokkuri and savor it little by little from a somewhat large wine glass. This way, you can maintain the nearly ideal temperature throughout.

    Pairing Recommendations

    It enhances the inherent "green" impression of dishes.

    • Salmon Carpaccio
    • Goat cheese
    • Conger eel and watershield soup
    • Grilled sweetfish with water-pepper vinegar
    • Marbled beef shabushabu hotpot with ponzu and green onions


    Junmai Daiginjo


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    Brewing rich moments.
    Contributing to the future of
    sake and the community.

    Our goal is to share the rich gifts of sake with as many people as possible and create more sake lovers.
    Above all, we hope to give back to our hometown of Niigata for the natural blessings that have nurtured us.
    That is Ishimoto Sake Brewery's mission.


    What drives Ishimoto's
    sake brewing?
    And what is it that we hope to
    bring to the future of the world
    and sake through our brewing?
    "Believe in sake,
    believe in the world."
    That is the concept that unites
    the ongoing initiatives and
    new ideas we are now pursuing.