Embedded in a sturdy box lined with a gorgeous gold cloth, this daiginjo is the star of the show. Kachou Gesseki means morning flower, evening moon, which is fitting for this sake that takes you through a long journey. With notes of soft cherry blossoms, this sake opens up to juicy mangoes and amber honey, all with a crisp and clean ending. Try this sake chilled in a wine glass with seafood, turnips, or ohitashi.

As toji Mr. Takahashi gains more experience, he says he takes an increasingly hands off approach. In addition to creating sakes that are muroka genshus, he also uses a house yeast that has been kept at the brewery for over 30 years. This yeast is robust, and he discovered that he did not need to stir the moromi (main mash) as much and had reduced stirring over the years, until he completely stopped in mid-90s. He keeps his mash at a low temperature, and lets the yeast work at the bottom of tank. 

Toji Mr. Takahashi is committed to using proprietary yeasts only saying, “In the past, the Japanese sake market was required to produce a lot of cheap sake on the premise of mass production and consumption. After that, as the beer and wine markets expanded, and the consumption of sake decreased, the sake industry entered a difficult era. To survive, we decided to make high quality sake that went beyond the old era of sake-making. In addition to using natural methods, like muroka and genshu, we decided to brew sake using our own cultured yeasts.”

Features

• Brewed in Akita, Japan by Saiya Shuzo
• Daiginjo
• Seimaibuai (rice kernel remaining): Yamada Nishiki 35%
• ABV 17% / SMV: +3 / Acidity 1.2
• 24 fl oz (720ml)