Banshu Ikkon 'Yamada Nishiki' Junmai Daiginjo Sanyohai Brewery | 山陽盃酒造 (播州一献)
Sanyohai Brewery | 山陽盃酒造 (播州一献)

Banshu Ikkon 'Yamada Nishiki' Junmai Daiginjo

$99.99 USD

Only 2 left in stock!

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Tasting Notes

Crafted with the finest Grade A Yokowa Yamada Nishiki rice milled to 35%, this Junmai Daiginjo from Sanyohai Brewery embodies elegance and restraint. Subtle aromas of underripe melon give way to tropical notes of dragonfruit and lychee, offering a refined and delicate flavor profile. Despite the rich potential of its premium ingredients, this sake leans towards a more understated, welcoming character—perfect for both food pairing and quiet contemplation.

This Banshu Ikkon Junmai Daiginjo captures the essence of Hyogo's legendary sake rice with a gentle, refined expression, making it an exceptional choice for connoisseurs and culinary enthusiasts alike.
Specifications

Class: Junmai Daiginjo
Rice: Grade A Yokowa Yamada Nishiki (Hyogo Prefecture)
Rice-Polishing Ratio: 35%
Yeast: Kyokai #901
Water: Soft Hyonosen Mountain Water
ABV: 15%
Overview

Food Pairings: Pairs beautifully with slices of toro fatty tuna, beef carpaccio, wagyu beef tataki, or lightly seasoned seafood dishes. Its subtle fruit profile also complements delicate appetizers and creamy textures.
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The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.
Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.
Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.
Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.
Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.
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