Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Daina Cho-kara Junmai
Daina Cho-kara Junmai
Class: Junmai
Rice: Gohyakumangoku
Rice-Polishing Ratio: 60%
Brewery Location: Tochigi
Food Pairings: Fish boiled in Sweet Soy Sauce Broth, Stewed Dishes, Stir Fried Dishes.
Tasting Notes: This is an extra dry Junmai sake made with Gohyakumangoku rice, which is cultivated in Nasu highlands. The soft mouthfeel and exquisitely dry finish allow one to sense this sake's abundant umami, and it is enjoyable both warmed and chilled.
Size: 720ml
Location: NY NJ Distribution
Brewery: Kiku no Sato
Founded: 1866
Profile: The brewery, which was first established in 1866, has been crafting well-known and delicious sake lines like Ichiryu and Kimi no Tomo for generations. In 1955, the brewery was reborn as Kiku no Sato Shuzo, and the sake they create has been loved by many ever since. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal.
