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Description
Daimon Seicho (精鋳) Junmai Daiginjo uses Yamada Nishiki at daiginjo polishing from Daimon Brewery in Katano City, Osaka, where ginjo-method brewing applies to every grade. Founded in 1826 and rescued by international investors who recognized its quality, the brewery under its 6th-generation toji-owner produces this premium expression with small-batch precision and Ikoma mountain soft water.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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Daimon Brewery Co.,Ltd
Osaka
For all standards made by Daimon Sake Brewery, the grade sake is made by making a koji called a breakthrough koji (Tsukigazukoji) with a well -polished rice, and ginjo is made to ferment slowly at low temperatures.
Est.1826
BrandRikyuubai
Address3-12-1 Mori Minami Katano Osaka
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Pairings
Food type guide
A general guide based on this sake’s category, not an analysis of this particular bottle.Yakitori (Salt)
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Mixed Hot Pot
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Green Curry
Spicy
Yakitori (Tare)
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