The rice is made from Hyogo Prefecture's Yamada Nishiki, the highest grade of sake rice, and is carefully refined over a long period of time, with no time or effort spared in the preparation of the sake for exhibition. It has a gorgeous ginjo aroma, a fruity sweetness like soft apples, and a soft intoxication that comes slowly and leaves a gentle aftertaste, as only a daiginjo can. It goes well with Japanese and Western-style dishes that make the most of the flavours of the ingredients.⚫︎Best served: cold (5-10°C) or at room temperature (10-25°C).

Translated with DeepL

◆Gyoja spring water from Mt Kongo: The water soaks into the ground and is polished over a long period of time, contains just the right amount of minerals and has enough power to ferment at low temperatures.

◆Yamada-Nishiki, the king of sake rice: Yamada-Nishiki is capable of producing sake with a round, clean taste and a refreshing aftertaste. Yamada-Nishiki is said to be the ideal rice for sake brewing, and all our sake is made from the highest grade of Yamada-Nishiki, produced in Hyogo Prefecture.

The more polished the rice is, the clearer the sake tastes, but at the same time the flavour and richness of the rice is diluted. Senrikyu Daiginjyo 30.5% Polishing is made entirely from Yamadanishiki, a sake rice produced in Hyogo Prefecture, and polished to a 35% polished rice ratio for a perfect balance between clarity and the flavour and richness of the rice.

It goes well with Japanese or Western-style dishes that bring out the flavors of the ingredients.

We would like to express our sincere gratitude to all of you for your cooperation, which has made it possible for us to receive our first Gold Award more than ten years after we started dreaming about the revival of Sakai's local breweries.