Daiginjô

This sake, with a very nice texture, creamy, expresses peppery notes, very fresh, sometimes spicy, citrus (lemons) coconut, apple, white flowers, melon, kuzu starch, sake lees.

The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.

Gozenshu is a fermented rice wine, the very best for the Nihon Shu, only reserved for the Lords of feudal Japan. Den means tradition.

This premium sake originated after 1955, when Japan was growing and prospering rapidly. The bottle is reminiscent of a bottle of French cognac, a symbol of quality.

This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.

This luxury sake is characterized by subtle, complex, fruity notes.

This sake expresses a cocktail of fruits and flowers: cherry, strawberry, pear, apple, mango, melon, pineapple, banana, white flowers, honey.

This sake is characterized by very fruity notes of red apples and melon, with hints of honey.

This Junmai Daiginjo sake is made with “Yuminariho” sake rice, a variant of Ise-nishiki, which is said to be at the origin of Yamada-nishiki. It was recently identified at Mie University and is a unique rice suitable for brewing sake which can only be used by our brewer.

We are here in the presence of a very voluptuous sake, with dominant fruity notes: fuji apple not too ripe, "piel de sapo melon or canary melon, white peach, banana.

This sake daiginjo is characteristic of the know-how from Masuda Shuzo.

The origin of the name “Ho-o” refers to a legendary bird like the phoenix. “Ho-o” is made from the finest Yamadanishiki rice, richly polished at 40%.

Junmaï Daiginjô sakes are balanced, refined sakes. The "iwai" rice used here is a high quality rice, which makes this sake a beverage usually dedicated for ceremonies.

This sake expresses the characteristic aromas of high quality rice.

The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future.

This sake was awarded by the silver medal at the prestigious International Wine Challenge. Setting the standard of excellence, Gozenshu Junmai Daiginjo “Kei” is made from the finest Omachi rice, sumptuously polished at 50%. The pure taste of rice and the aroma make it a very special sake.