Sake - Dainagawa Junmai Daiginjo Genshu Kiwami = YUKARI by Standage

Dainagawa Junmai Daiginjo Genshu Kiwami

$450.00 USD
Product description

This is a sake that gathers the essence of Dainagawa's technique and sticks to the ingredients. The ingredients are polished up to 25% using Akita Sake Komachi produced in the local Omori-cho as part of their efforts to promote terroir, and brewed with the in-house yeast strain (D-29). It has a clear and refreshing taste without any roughness and a fragrant aroma.

    Required in units of 6 bottles (multiples of 6) per brewery
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Detailed Information
Volume 720ml
IngredientsRice, Rice Koji
Alcohol Level  
Alcohol Level
16.0 % vol.
Sake Meter Level  
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
Acid Level  
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
Polish Level  
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
Professional Review

"Starting with an aroma reminiscent of orange-colored flesh, such as Yubari melon, the fragrance gradually reveals the scent of yeast, leaving a fruity and complex aftertaste that lingers on. At first, the taste is gentle, similar to lactic acid fermentation, and gradually, the sweetness of the rice spreads throughout. Although not a dry sake, it has the sharpness typical of a daiginjo, creating a refreshing drinking experience. This sake can be enjoyed at any temperature, whether it be chilled, at room temperature, or warm."

Pairing Suggestion: Risotto with white truffle, Inari sushi, vegetable tempura
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"It features a rich aroma with predominant notes of mandarin, mango, and Chinese quince, harmonizing with the green scents of celery and bamboo, as well as the fragrances of fresh cream and freshly made mochi. There is a subtle accent of biscuit-like toastiness. The taste is slightly sweet, with a smooth and creamy balance. It is clear and free of any unwanted flavors. It is recommended to serve at a temperature range of 10 to 15°C, in a larger Burgundy glass."

Pairing Suggestion: Honey-glazed Jinhua ham, lemon-stewed sweet potatoes, and fresh cheese. It also pairs well with desserts such as strawberry daifuku (mochi) or white peach tart
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador