Shindo Shuzo | 新藤酒造店

Gasanryu Kisaragi Daiginjo

$42.00 USD

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Gasanryu

Tasting Notes

Gasanryu Kisaragi Daiginjo is a refined Muroka (unfiltered) Daiginjo crafted exclusively with Dewasansan rice grown in-house at Shindo Shuzoten in Yamagata. Polished to 50% and brewed with Yamagata yeast, this sake offers bright, juicy notes of pear, melon, and apple, accompanied by delicate floral undertones. The palate is smooth and slippery, with a light umami texture and crisp, clean finish, evoking the experience of a pristine mountain stream merging with a clear lake.

A masterful expression of Yamagata terroir, Gasanryu Kisaragi Daiginjo offers a harmonious blend of fruit-forward elegance and pure, silky mouthfeel. Ideal for connoisseurs who appreciate clean, refined Daiginjo with a touch of local authenticity.

Specifications

Region: Yamagata Prefecture, Japan
Class: Muroka Daiginjo
Rice: Dewasansan (self-grown)
Rice Polishing Ratio: 50%
ABV: 14–14.5%
SMV: +3
Acidity: 1.2
Serving Temperature: Chilled
Available Sizes: 720 ml

Overview

Perfect when served well-chilled to amplify its fruity aroma and silky texture. This versatile sake complements a variety of dishes, including sashimi, chicken, tofu-based plates, seafood, Pad Thai, birria tacos, and grilled squid.

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.