Daina Kimoto Junmai


Daina Kimoto Junmai


Class: Junmai, Kimoto

Rice: Miyama Nishiki

Rice-Polishing Ratio: 55%

Brewery Location: Tochigi

Food Pairings: Fried Chicken "Karaage", Scallop Terrine, Veal Steak, Dishes with creamy sauces

Tasting Notes: From the difficult, traditional and labor-intensive style of brewing and shubo cultivation known as "Kimoto", this uniquely delicate and umami-rich sake is born. The aroma is reminiscent of freshly picked fuji apples, and the mouthfeel is deliciously soft. This sake was served as ANA's first class sake 2016. 

Size: 720ml

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Brewery: Kiku no Sato

Founded: 1866

Profile: The brewery, which was first established in 1866, has been crafting well-known and delicious sake lines like Ichiryu and Kimi no Tomo for generations. In 1955, the brewery was reborn as Kiku no Sato Shuzo, and the sake they create has been loved by many ever since. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal.

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