Junmai Daiginjo "Joshin"

Estimated price in your currency (Including TAX)
In stock
/ 12 btls

€31.26 per bottle

JPY ¥39,400 + VAT Rate: JPY 100 = EUR 0.8

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

The order is confirmed subject to the available inventory in the brewery.
We'll send you the order confirmation by e-mail after we check the inventory.

This sake is brewed with 100% Yamagata-Sake 104, a brewing rice newly developed by Yamagata Prefecture. This sake is the gem of the brewery, with a fruity aroma reminiscent of white wine balancing perfectly with a mildly sweet and acidic flavor.

ProductsAromatic Type

CategoryJunmai Daiginjo

BreweryNakaoki Shuzoten

Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Medium Body
Dry or Sweet Sweet
Raw Material Rice,Rice malt
Variety of Rice Yamagata-Sake 104
Appearance Nearly clear
Taste Mild sweetness and brisk acidity
Aroma Fruity aroma reminiscent of white wine
Suitable Temperature Around 10°C
Rice Milling Level 40%
Alcohol Percentage 16%
Sake Meter Value -5
Acid Degree 1.5
Amino Acid Degree 0.7

Score: 5

Aroma Low

Score: 1

Flavor Sweet

Score: 3

Body Light

Nuts and Bolts

Pairs well with

  • tempura
  • sushi
  • sashimi

Brewery Information

Nakaoki Shuzoten

Brewery located in Tohoku

Three Admonitions
Purity, Heart, Hard Work are the Foundation of a Great Brewery
The Mountain is High: The Way to Mastery has No End
The Spirit of Brewing Resides in Purity of Heart

Nakaoki Shuzou was founded in 1923, in Kawanishi-cho of the Okitama district, surrounded by Mt Azuma to the east, the Asahi mountains to the west and the Iitoyo mountains to the south, fed by the waters of the Mogami River.

We called our brand Uyo Ikkon in hopes that, whether going out for drinks together or hosting a drinking party, people will have fun and feel in harmony while enjoying our sake.

Our founding president Gishiro Takahashi made it his life's work to produce sake that would be beloved by the people of his land, and under the three admonitions he received from his teacher of the art of sake brewing, we continue to do so today.

Photo - Nakaoki Shuzoten
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