Tamano Hikari Black Label Junmai Daiginjo
Tamano Hikari Black Label Junmai Daiginjo
Tamano Hikari Shuzo | 玉乃光酒造

Tamano Hikari Black Label Junmai Daiginjo

$170.00 USD

Only 2 left in stock!

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

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Tasting Notes

Tamano Hikari Black Label Junmai Daiginjo offers an elegant expression of Omachi rice, with a refined floral-fruity aroma and a clean, polished palate. Gentle sweetness, fresh acidity, and graceful rice umami remain finely balanced, while the 35% polishing ratio lends clarity and finesse. Smooth and composed through the finish, it is best enjoyed chilled in a wine glass. Pair with sushi, sashimi, delicate Japanese cuisine, carpaccio, and other lightly seasoned dishes.
Specifications

Region: Kyoto Prefecture, Japan
Class: Junmai Daiginjo
Style: Aromatic • Clean • Light Body
Rice: Omachi (100%, Okayama-grown)
Rice-Polishing Ratio: 35%
SMV: +2.5
Acidity: 1.2A
BV: 15%
Size: 720ml
Serving Temperature: Chilled
Overview

Founded in 1673, Tamano Hikari began in Wakayama and later moved to the celebrated brewing district of Fushimi, Kyoto. In 1964, the brewery helped revive junmai sake made only from rice, rice koji, and water. Today it remains one of Japan’s relatively rare breweries dedicated exclusively to Junmai Ginjo and Junmai Daiginjo, emphasizing food-friendly “aji ginjo” that expresses both aroma and rice character.

Black Label is Tamano Hikari’s flagship expression of Omachi, one of Japan’s oldest sake-rice varieties. The brewery polishes Okayama-grown Omachi to exactly 35% in-house, then ferments it slowly at low temperature. The result combines Omachi’s natural depth and umami with the clarity, finesse, and clean finish expected of a highly polished Junmai Daiginjo.

Awards:

  • 2025 Kura Master – Platinum Award (Junmai Daiginjo Category)
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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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