Junmai Daiginjyo / Daiginjyo

Japanese Name: 神渡 諏訪の風神 大吟醸酒

Uses 100% premium rice from Nagano prefecture, this daiginjyo sake taste soft upon first contact with the tongue, a well define and balanced daiginjyo sake. Being sized in 375ml, this bottle is slim and exquisite from the outside and provides a luxurious palate.

Available in 375ML.

SMV: +2.5
Alcohol: 16%
Prefecture: Nagano

Japanese Name: 大関 純米大吟醸酒

The Ozeki Junmai Daiginjyo Sake is sake in its purest form – Junmai with no other alcohol additions and a daiginjyo that is the mark of premium sake due to the polishing rate of the rice (over 50% of the kernel is removed). This combination brings a sophisticated flavour, with a fruity yet floral aroma and subtle sweetness.

Available in 300ML, 720ML and 1.8LTR.


SMV: +0
Alcohol: 15-16%
Prefecture: Hyogo

Japanese Name: 大関 大阪屋 長兵衛 大吟醸

The Ozeki Osakaya Chobei Daiginjyo Sake is a premium sake, named after the founder of the Ozeki brewery. It is brewed from highly-polished rice, resulting in a rich and fruity aroma, and a delicate flavour. The sake is best served chilled and can be enjoyed with light food such as sashimi and steamed fish dishes.

Available in 180ML, 300ML, 720ML.


SMV: +4.0
Alcohol: 14.0%
Prefecture: Hyogo 兵庫

Japanese Name: 大関 ワンカップ ミニ大吟醸

The Ozeki One Cup Extra Sake has been Japan’s most popular ‘cup sake’ for the last 40 years, and since its launch, it has changed the way people drank sake. This Premium cup sake is produced by low-temperature fermentation so this results in a rich aroma and nicely sharp taste.

Available in 100 ML.

SMV: +4
Alcohol: 15-16%
Prefecture: Hyogo

Japanese Name: 銀嶺月山 純米大吟醸酒

This Ginrei Gassan Junmai Daiginjyo Sake uses large luxurious Yamada-Nishiki yeast rice to ferment this perfect sake. After it has been brewed, the sake is kept in ice temperature for ageing and gives off a slightly sweet taste. This sake is suitable to drink chilled or room temperature. Recommended pairing with fatty meats like pork belly and fish.

Available in 300ML and 720ML.

SMV: +3
Alcohol: 16.0%
Prefecture: Yamagata 

Japanese Name: 山丹正宗 <刀> 純米大吟醸

The name of “Yamatan Masamune” comes from the name of a Japanese sword “Masamune”. Like a Katana  (Japanese sword), this sake has a remarkable sharpness in flavour, which goes well with a variety of cuisine. Also, the bottle design with the Katana makes it an ideal gift. 

Available in 720 ML

SMV: +4
Alcohol: 15-16%
Prefecture: Ehime

Japanese Name: 久保田 純米大吟醸酒

Special edition with limited bottles for Summer! The floral aroma reminiscent of pear and melon and the delicate balance of sweetness and sourness spread across your tongue each sip, and the aftertaste rolls in pleasantly like an echo. A special edition from the usual Kubota Manjyu & Senjyu. 

500 years of sake making experience have culminated in Kubota, a sake said to be one of the finest around. This crowning achievement has a plush texture with several layers of flavour. Each sip is a new journey, revealing more and more, like watching an artist paint up a gorgeous portrait. With countless gold medals under its belt and this highly recommended Kubota sake has a timeless taste that can be enjoyed with any food. Recommended pairing with premium meat such as Kobe wagyu beef and Black pork.

Japanese Name: 越乃寒梅 「 万里一空」純米大吟醸

Koshi No Kanbai crafted this sake for people around the world to enjoy. The natural environment and climate of Niigata produce the rich, full flavors of Koshi-tanrei sake rice and an excellent crispness. In harmony, these elements let you enjoy the unique pleasure and flavors of this great sake. Koshi No Kanbai hopes that Koshi No Kanbai Banri Ikku will act as a bridge for Japanese sake, Japanese culture, and the people of the world.

Available in 720 ML

SMV: +2
Alcohol: 16%
Prefecture: Niigata

Japanese Name: 越乃寒梅 金無垢 純米大吟醸酒

Kin-muku Junmai Daiginjyo is made from Yamadanishiki rice with a polishing ratio of 35% and is known for its faint ginjyo fragrance and profound, delicate flavour.

This sake is the best way to experience the unique qualities of sake made with Yamadanishiki, which grows more flavorful over long brewing. To fully enjoy Kinmuku’s fragrance and taste we recommend that it be served warm. Recommended pairing with salmon belly sashimi, grilled sanma fish, fried squid with dark shoyu and oden.

Available in 720ML.

SMV: +3
Alcohol: 15%
Prefecture: Niigata

Available in 720ML.

SMV: +3
Alcohol: 15-16%
Prefecture:  Hyogo

Japanese Name: 副将軍 純米大吟醸酒

Fuku-shogun Junmai Daiginjyo Sake uses Yamada-nishiki rice in their brewing process. The powerful taste of the rice and full body will entice your palate. Our sommeliers love to pair this junmai daiginjyo with an appetiser to create the dining appetite before having the main course.

Available in 720ML.

SMV: +5
Alcohol: 16%
Prefecture: Ibaraki

Japanese Name: 八海山「純米大吟醸」

Hand made all Koji, and spring water from melted snow – “pure water of the god Raiden” is used to brew this Junmai Daiginjyo. By using Yamadanishiki, Gohyakumangoku, and Miyamanishiki sake rice – all polished down to 45% remaining – this Junmai Daiginjyo reflects Hakkaisan’s classic crisp and clean style, and leaves your palate engaged and refreshed. This refine sake meant to pair with food and it has a pronounced clarity, a clean taste, and an elegant, gentle sweetness, which will enhance the flavour of any cuisine.

Available in 300 ML and 1.8 LTR

SMV: +4
Alcohol: 15.5%
Prefecture: Niigata

Japanese Name: 奥の松「醸侍」

One of the Samurai labels for Okunomatsu brewery, George Black Junmai Daiginjyo is a sake produced by the nineteenth head of the samurai, Takeji Yusa, who is the descendant of the samurai.  "George" is brewed with the aim of "the best sake brewing by fusing traditional techniques and the latest technology". This sake tastes extremely delicate and provides an overpowering after taste. Has a pure melon aroma enhanced by subtle nuttiness with silky layered texture tasting notes.

Available in 720 ML

SMV: -1
Alcohol: 16%
Prefecture: Fukushima

Japanese Name: 八海山 「雪室貯蔵３年」 純米大吟醸

Limited Seasonal Sake - The Hakkaisan Yuki-Muro Chozo Junmai Daiginjyo is a true product of nature, having been naturally chilled and gently aged in a snow storage room for 3 years. This results in a smooth and well-rounded taste, coupled with an elegant aroma and a cleansing finish. Recommended to be pair with fatty fish like tuna or otoro.

Available in 720ML.

SMV: -1
Alcohol: 17%
Prefecture: Niigata

Japanese Name:  酔心 生地名誉 純米大吟醸

Suishin Kiji Meiyo Suishin Junmai Daiginjyo Sake has a fine dry taste with deep and long-lasting. The brewing method of Kiji (Genshu; without adjusting alcohol content by adding water) gives the uniqueness of this sake and it’s worth to try a sip.

SMV: +3
Alcohol: 17%
Prefecture: Hiroshima

Available in 720ML.

SMV: +0
Alcohol: 15-16%
Prefecture: Hyogo

Japanese Name: 玉乃光 備前 雄町 純米大吟醸酒

The Tamano Hikari Bizen Omachi Junmai Daiginjyo Sake is made with Omachi rice, a rare variety of rice regarded as the best for making sake. It has a slightly dry and clear taste, with a fruity aroma and a deep flavour. The sake pairs well with Japanese sushi and tempura, as well as fish-based French and Italian dishes.

Available in 300ML, 720ML, 1.8LTR


SMV: +3.5
Alcohol: 16.2%
Prefecture: Kyoto 京都

Japanese Name: 奈良万 純米大吟醸酒

The Naraman Junmai Daiginjyo Sake is a sharp and dry beverage, but leave behind a pleasant mellowness and richness of the rice after clearing the throat. It is best served cold to retain its fragrance.

Available in 720ML.

Dryness: +3
Alc: 15-16%
Pref: Fukushima

Recommended pairing with braised duck, miso stir-fry vegetables, nigiri sushi, sea bream fish, pufferfish (fugu) sashimi.

Available in 720ML.

SMV: +0
Alcohol: 15-16%
Prefecture:  Hyogo