Hokuyo Junmai Daiginjo

$125.00 USD
Uozu Shuzo
Product description

For our 97th year of sake brewing, we have carefully handcrafted our sake without relying on machines. We washed the rice in 10 kg units and each bottle was filled and labeled by hand. With the image of our fans' smiles in mind, we brewed this pure rice daiginjo sake using "Yamada Nishiki," the king of sake brewing rice.

    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
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

"It has a healthy sweetness, as if it has been dried in the sun, with green bamboo, yellow apple and a line of yeast through the body. As the temperature rises a little, aromatic nuances like chrysanthemum flowers are also visible and hidden. The rich rice flavour and the main stream of flavour continues to the end, but thanks to its moderate sharpness, this sake is easy to drink before or during a meal, regardless of the situation. Cold sake is recommended."

Pairing Suggestion: Aged tofu, yellowtail and kanpachi sashimi.
Shuhei Nitta

Coming soon

"It has a predominant aroma of banana and yellow apples, with harmonious notes of pineapple, mandarin oranges, subtle hints of asparagus and self-heal herb's green notes, a sea breeze-like iodine fragrance, mineral undertones, and a matured sesame-like scent. The taste is smooth and mellow, with a delightful aroma that spreads and a seamless, smooth development in the mouth. It is recommended to serve at a temperature range of 10 to 15°C, in a smaller Burgundy glass or a ceramic ochoko cup."

Pairing Suggestion: White asparagus with mousseline sauce.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador