Daishichi Rangyoku Grande Cuvée Junmai Daiginjo

Tasting Notes

Myoka Rangyoku Grande Cuvée is the pinnacle of Daishichi’s traditional kimoto brewing philosophy, a blend of carefully selected vintages aged for up to 20 years. Made exclusively from Yamada Nishiki rice, it uses Daishichi’s unique super-flat polishing technique, which removes unwanted proteins and fats more precisely than conventional milling while preserving the core of the rice grain.

This sake opens with a striking aromatic complexity—mature fruit, delicate incense, and a touch of aged sweetness. On the palate, it delivers layered umami and depth with extraordinary clarity: flavors of dried apricot, roasted nuts, and a faint mineral edge emerge seamlessly, wrapped in a silky, weighty texture. The finish is long and resonant, leaving a sense of calm and refinement, more akin to a great Burgundy than typical sake.

Overview

Food Pairings: Designed to complement rich and nuanced cuisine, this sake pairs beautifully with dishes such as wild boar stew in Bordelaise sauce, lobster with turnip in zabaglione, or grilled crab served in-shell. It can also elevate sake-kasu marinated sea bream, offering a pairing experience rooted in both umami and elegance.

Serving Recommendation: Best served chilled (10–13°C) in a large wine glass. Pour one-third full and swirl gently to unlock the full aromatic potential developed over years of aging.

Specifications

Class: Junmai Daiginjo
Style: Aged blend, Kimoto method
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50% (super-flat polishing)
ABV: 16%
Size: 750ml

Myoka Rangyoku Grande Cuvée isn’t just a sake, it’s a philosophical statement about what sake can become when tradition, time, and uncompromising technique converge. It speaks not in fleeting floral notes, but in depth, structure, and aged complexity, making it one of Japan’s most contemplative and collectible sakes.