DAIJIRO

DAIJIRO Kimoto Junmai, Shiga Wataribune No.6

HATA BREWERY CO.,LTD.

€42,00 EUR

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About product

Unfiltered, undiluted sake. Produced using the traditional Kimoto method, this sake is characterised by natural lactic acid fermentation using a natural starter culture. This starter culture is produced using motosuri (the grinding of rice and koji). This careful, lengthy fermentation process produces a balanced, complex, and creamy texture. Brewed according to the traditional Kimoto method, this unfiltered sake is dry and finely balanced. It impresses with its balanced complexity, subtle aromas of steamed rice, vanilla pudding, dried fruits, mushrooms, and cinnamon. A dense rice umami note spreads across the palate.

Alcohol content: 17.0%

Volume: 720 mL

Category: Junmai

Method: Genshu [un-diluted], Kimoto Method, and Muroka [un-charcoal-filtered]

Maker: HATA

Rice bleed: Shiga -Wataribune

Place of production: SHIGA

Vintage: N/A

Ingredients: rice, koji

Dryness

youthfully fresh

Fruity aromatic

Rice-Umami

HATA

Prefecture : SHIGA

DAIJIRO

Hata Shuzo crafts sake with honesty and simplicity, showcasing the natural flavors of locally grown rice. Using traditional Kimoto and Yamahai methods, their sake offers a deep, full-bodied taste—perfect for warming (atsukan). When heated, its rich umami and earthy notes truly shine.

Dedicated to sustainability, Hata Shuzo protects the waters of Lake Biwa through eco-friendly farming practices. Their sake reflects the pure rice and water of Shiga, staying true to the region’s heritage and natural essence. Experience the authentic taste of tradition in every sip.