Hyaku Moku Junmai Daiginjo


Hyaku Moku Junmai Daiginjo


Class: Junmai Daiginjo

Rice: Special-A Grade Yamada Nishiki from Miki-shi

Rice-Polishing Ratio: 39%

Brewery Location: Hyogo

Food Pairings: Cheese, Dry-cured ham, Carpaccio - both Japanese and non-Japanese dishes.

Tasting Notes: Commands a crisp acidity that leads into a rich and smooth finish. The intense umami on the back palate brings out flavors in accompanying food pairings. This extraordinary sake is brewed with 100% Yamada Nishiki rice from Hyogo's Yokawa region, which is one of the few places with rice fields and conditions capable of producing "Special-A" grade Grand Cru sake rice. Together with the famed miyamizu, a historically revered sake brewing water, and pressed using a yabuta machine that allows for the sake to be pressed consistently with zero oxygen exposure.

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Brewery: Kiku Masamune Sake
Founded: 1659

Profile: In April of 2016, for the very first time in 130 years, Kiku Masamune launched the new brand "Hyaku Moku" named for the Japanese idiom that expresses the profound impact of "100 Silences". The brand is driven by a modern concept of complementing all kinds of food, which is in contrast with the smooth, dry flavor that Kiku Masamune is known for. The initial launch was limited to 400 restaurants in Hyogo prefecture. This is a popular souvenir at the Kiku Masamune Sake Brewery Museum.

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