Daiginjo Yamadanishiki Momokawa
- This daiginjo-shu is made from 35% Yamada-Nishiki, the highest grade of rice suitable for sake brewing, and brewed by the skill of the Nanbu Touji and first-class sake brewing technicians. This daiginjo-shu is made from the same class of moromi as the sake entered in the National New Sake Competition, pressed at low pressure, and aged in low temperature storage. The refined and rich aroma and the mellow and deeply sweet taste make it a top quality sake, but at the same time, it is a gem that aims for high cost performance.
- Rice, Rice Koji and Distilled Alcohol
- Yamada Nishiki
The U.S. National Sake Appraisal 2019 Daiginjo A Category Grand Prix
IWC (International Wine Challenge) SAKE 2021 Daiginjo-shu Silver [Silver Award].
IWC (International Wine Challenge) SAKE 2020 Daiginjo-shu Silver [Silver Award].
The U.S. National Sake Appraisal 2019 Daiginjo A Division Gold Award
SAKE COMPETITION 2019 Ginjo category GOLD [Gold Award] 6th Prize
IWC (International Wine Challenge) SAKE 2019 Daiginjo-shu category BRONZE [Bronze Prize].
IWC (International Wine Challenge) SAKE 2018 Daiginjo-shu Category Commended [Recommended Sake
2017 Spring National Sake Competition, 1st Prize, Ginjo and Daiginjo Category
IWC (International Wine Challenge) SAKE 2017 Daiginjo-shu category SILVER [Silver Award].
First Prize, Daiginjo Category, Fall National Sake Competition, 2016
- It has a good acid balance and goes well with all Japanese cuisine.
- It also goes well with the Japanese set that combines croquettes, broccoli, cabbage, tomatoes, etc.