Katsuyama Supreme Sake | 勝山

Katsuyama Diamond Akatsuki Junmai Daiginjo

$620.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Katsuyama

Tasting Notes

Katsuyama Diamond Akatsuki Junmai Daiginjo combines remarkable purity with concentrated depth. Its no-pressure centrifugal separation creates a silky, almost weightless texture, allowing gentle rice sweetness and focused umami to unfold with exceptional clarity. The palate feels precise and substantial, then finishes with a clean, sharply defined aftertaste that lingers without roughness.

Begin serving at 7–12°C in a wine glass. Pair with red meat, richly marbled dishes, sea urchin, botan shrimp sashimi, refined French cuisine, or an elegant kaiseki menu.

Specifications

Region: Miyagi Prefecture, Japan
Class: Junmai Daiginjo
Special Process: Ultra-Core Centrifugal Separation
Rice: Special A Yamada Nishiki (Hyogo Prefecture)
Rice-Polishing Ratio: 35%
ABV: 16%Volume: 720ml
Serving Temperature: 7-12 degrees C
Storage: Keep refrigerated at 5 degrees C or below

Overview

Brewed by Katsuyama Shuzo in Sendai, Miyagi Prefecture, Diamond Akatsuki is the most selective expression of Katsuyama's centrifugal sake-making. Its Ultra-Core system separates the liquid without contact with the lees, filter bags, or external pressure, capturing an exceptionally pure portion of the sake. Immediate storage at approximately -5°C helps preserve its transparency and structure. Inspired by the diamond's four Cs—cut, color, clarity, and carat—the result balances sharp definition, brilliant clarity, concentrated presence, and a remarkably smooth texture. Its purity also gives the sake significant potential for long-term refrigerated aging.

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.