Aisakura Junmai Daiginjo — Aiyama rice, the “Diamond of Sake Rice”, polished to 35%.
Aisakura is made with Aiyama rice — a rare strain derived from the legendary Yamada-Nishiki, and known among brewers as the “Diamond of Sake Rice”. It is difficult to grow and difficult to work with, which is why so little of it is planted.
Here it is polished to a 35% ratio, meaning 65% of each grain is milled away before brewing begins, leaving only the starchy heart. That is well beyond what Junmai Daiginjo requires, and it is what produces this sake’s clarity: rich and elegant, with a clean sweetness and a refined aroma, refreshing on the palate with a gentle lingering acidity holding it in balance.
Serve with: delicate seafood and sushi, or richer dishes. It can be served chilled, at room temperature, or gently warmed — and it is well worth sipping on its own.
| Category | Junmai Daiginjo Sake |
| Origin | Japan |
| Rice | Aiyama, derived from Yamada-Nishiki |
| Polishing Ratio | 35% |
| Serving | Chilled, room temperature, or gently warmed |
| Bottle Size | 72cl |
65% of each rice grain is milled away, leaving 35% — the pure starchy centre. Less protein and fat means a cleaner, more refined sake. Junmai Daiginjo requires 50% or below; this goes considerably further.
The top grade of sake: made with only rice, water, koji and yeast, with no added brewing alcohol, and highly polished rice. Junmai means pure rice; Daiginjo refers to the milling.
Chilled is the usual choice for a Daiginjo and shows the aromatics best, but this one is versatile enough to take gentle warming if you prefer.
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