Dainagawa Junmai Ginjo

$87.00 USD
Product description

This is a pure rice sake made from the unique brewery yeast and the highly suitable rice for brewing, "Akita Sake Komachi," which represents Akita, polished up to 55%. Enjoy the harmony of the elegant aroma that combines a rich and refined fragrance with a charming taste of Akita Sake Komachi.

    Required in units of 6 bottles (multiples of 6) per brewery
  Please choose your destination before completing your order
IN STOCK Pre order Out of stock


Detailed Information
Volume 720ml
IngredientsRice, Rice Koji
Alcohol Level  
Alcohol Level
15.0 % 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

"A unique nose, specially brewed. Melon bread-like aroma and a cool, refreshing taste of waxy and celery. The balance of flavour is as close to spherical as possible. The taste is as unique as the aroma, with the acidity and sharpness creating a perfect effect. Cold sake is recommended."

Pairing Suggestion: Kimchi and other Korean dishes, washed cheese, pears and other fruits.
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"It has a refreshing aroma with predominant notes of Japanese citrus and pineapple. There is a harmonious blend of yogurt-like fragrance, forest floor, and a subtle hint of the scent reminiscent of sweat. The taste is lively and dry. It has a smooth and gentle acidity. It is recommended to serve this sake at a temperature between 10°C and 15°C in a tulip glass."

Pairing Suggestion: Seared mackerel to finish a meal. Tomato and junsai (a type of water vegetable) cold dish. Grilled shiitake mushrooms with butter and soy sauce.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador