Mother's Day

This bottle embodies everything we love about Kodama Shuzo and also happens to be a blend of both their kimoto and sokujo sakes. It's their flagship daiginjo that has a subtle fragrance of citrus and tropical fruit and has a solid and balanced texture that rolls onto the palate with ease. It is quite robust for a daiginjo sake and pairs well with foods a range of foods including sashimi, tempura, and grilled fish.


  • Junmai daiginjo
  • Seimaibuai (rice kernel remaining): Yamada Nishiki 40%, SMV: +2, Acidity 1.5
  • Brewed in Akita, Japan
  • Suggested temperature: Chilled
  • 24 fl oz (720ml)
  • 16% ALC/VOL