|The prize-winning mature Ginzhoshu made by
sake breweries in Banshu
|"Daiginjyoshu Gaku" is made by
the top-ranking sake breweries in Banshu
from Japan's No.1 sake rice, Yamada-nishiki.
Storing this sake made from highly
rice for one to three years in Ikuno
Mine at a temperature of around 10
C and a humidity of 90% matures sake
a sour and pungent taste into sake
mellow and soft taste. Daiginjyoshu
is the product of exquisite sake manufacturing
techniques and the ideal environment
|Yaegaki Daiginjyoshu Gaku (Himeji City)
This sake is produced by the sake brewery located on the outskirts of Himeji famous for its world cultural heritage, Himeji Castle. This brewery boasts a three hundred thirty years tradition of superb sake manufacturing. This time-honored sake made through the elaborate koji making has a sour taste and a pungent aroma, but it is matured into good quality sake with a mellow taste.
|Yamatokozuchi Daiginjyoshu Gaku (Inami Town)
This sake is produced by the dedicated, first-prize-winning sake brewery, which is located in the eastern part of the Banshu region, Inami Town. Manufactured by the prestigious sake brewer, Izawa family, Yamatokozuchi is strong, but it has a sweet taste and gives a silky, velvety feeling on the tongue. This Daiginjyoshu Gaku is the epitome of "powerful" sake.
|Fukunishiki Junmai-daiginjyoshu Gaku(pure sake) (Kasai City)
This sake is produced by the age-old sake brewery, which is located in the middle of the Banshu Plain. This kura(sake brewery) specializes in producing Junmaishu, sake made only from rice, koji, and pure water. Despite a fairly light body, spreading sensation throughout one's month is thorough. The smooth taste and pungent aroma make this sake ideal with Japanese food like tempura.
|Komenosasayaki Daiginjyoshu Gaku (Himeji City)
This sake is produced by the sake brewery that was opened in Himeji City in 1923. Komenosasayaki is first-class Ginjyoushu, which is made from Yamada-nishiki produced in the best sake rice-growing area, Yashirocho. This sake is made by the traditional sake-brewing techniques inherited from the brewmaster named Ikaruga, who was renowned during the Genroku Period(1688-1713). It has a fantastic fragance like a ripe melon that has brought prestige to this sake.
|Chushingura Daiginjyoshu Gaku (Ako City)
This sake is produced by the sake brewery that was opened in 1601 in Ako City famous for Akoroushi, Lordless samurai. This time-honored kura made sake for the Lord Asano during the Genroku Period(1688-1713). Chushingura produced by this kura was also enjoyed greatly by Akoroushi during the Edo Period. The young master of the kura, Mr. Okudo, has been producing superb sake in the kura with an austerely elegant tiled roof and white walls evocative of the long tradition of sake brewery. This sake is perfect with fish from Seto Inland Sea.
|Hakueisen Daiginjyoshu Gaku (Yasutomi Town)
This sake is produced by the sake brewery located in the northwestern part of the Banshu Plain where cold air from Chugoku Mountains makes this area ideal for sake brewery. Hakueisen has been produced by this kura ever since its first operation without any means of mass production or mechanization in the area blessed with pure water, high-quality rice, and clean air. This sake has a flowery aroma and a mild taste that has been attracting today's Japanese sake lovers throughout the country.
|Shirasaginoshiro Daiginjyoshu Gaku (Himeji City)|
This sake is produced by the sake brewery named Tanaka Shuzou that was opened in 1835 in Hirohata famous for its large iron factory. This kura was also used as an inn by Katsukaishu, a key figure in Meiji Restoration. Shirasaginoshiro, which is made through long fermentation at low temperatures by the brewmaster from Tanba, Tukamoto Teruo, is the best sake produced by Tanaka Shuzo. This sake is strong and has a pungent aroma, but has a smooth taste and gives a silky, velvety feeling on the tongue, all of which outshine those of other brands of sake. This work of art is a frequent winner of the first prize in Japan Sake Contest.