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Koshi No Ajiwai Daiginjo — Yamada Nishiki rice, Agano River water and nearly 240 years of brewing.
Koshitsukano Shuzo has been brewing sake in Niigata for nearly 240 years, and this Daiginjo is the crown jewel of what it makes. Three things underpin it: the brewery’s own home-grown yeast, pristine water drawn from the Agano River, and Yamada Nishiki — the most revered rice variety in sake brewing.
Niigata sake has a reputation for being light and dry. This is the opposite tack: full-bodied and richly textured, with medium acidity giving it shape and a long finish carrying it out. It has the kind of depth that comes from a house doing the same thing carefully for a very long time. 16.5% ABV.
Serve with: sashimi and sushi, grilled fish, or richer dishes that can meet its body. Chilled is the usual choice for a Daiginjo.
| Category | Daiginjo Sake |
| Brewery | Koshitsukano Shuzo, brewing for nearly 240 years |
| Region | Niigata, Japan |
| Rice | Yamada Nishiki |
| Water | Agano River |
| Yeast | Home-grown |
| ABV | 16.5% |
| Bottle Size | 72cl |
It has a large starchy centre and low protein, which is exactly what a brewer wants for a highly polished sake. It is the most revered variety in the category, and the hardest to grow well.
A premium grade requiring rice polished to 50% or less. It produces the most aromatic and refined styles of sake.
Sake is around 80% water, so its mineral profile shapes the finished drink directly. Niigata’s soft snowmelt water is a large part of the region’s reputation.
Instant Delivery — Greater London, 30–45 minutes
Same Day Delivery — Greater London, up to 6 hours
Next Day Delivery — Mainland UK, order before 2pm
1–2 Day Delivery — Mainland UK
Gift Packaging — available on same day, next day and 1–2 day services
Please drink responsibly. You must be 18 or over to purchase alcohol. drinkaware.co.uk
