Junmai Daiginjo

This is an innovative sake that realizes the wine-making technique and method called “Assemblage” in Japanese sake.

The purpose is to create a complex flavor that cannot be created with a single variety of sake, and Richard Geoffroy, the fifth generation Chief Winemaker of “Dom Prignon” for 28 years, has created a complex flavor that has never existed before.

This is by no means a wine-like sake, but it can be said to have created the “magic of harmony” of the best champagne in sake.

A blend of three different rice strains (Yamada Nishiki, Omachi, Gohyakumangoku), 5 different yeast strains (including two wine yeasts), and multiple brewing methods, this really is a different kind of sake than what you might be used to!

Overflowing with even more refined lightness, and aromatically even more floral and fruity.

Both the aroma and the palate have extremely diverse and unique characters.

“SENSORY PROFILE” from IWAs website

Marzipan. Hazelnut. Coconut. Blue flower. Violet. Nori seaweed. White pepper. Sansho pepper. Shiitake. Mushroom. Bay leaf. Fennel. Citrus zest. A refined bitterness of orange wine. Vermouth. Under-ripe apricot and cherry. Soy sauce. Licorice. A light touch of wood. Blueberry. Blackcurrant. blackberry.

Rice: Yamada Nishiki, Omachi, Gohyakumangoku
ABV: 15%
Prefecture Toyama
720ml