Kawaba, Gunma Prefecture, Japan
Elegant, balanced, and softly expressive, Mizubasho Junmai Daiginjo represents the pinnacle of brewing from the mountain village of Kawaba. Made from estate-grown Yamada Nishiki rice polished to 50%, it undergoes a slow, long-term fermentation that creates a seamless balance between gentle sweetness and refreshing acidity.
The aroma is delicate yet captivating, showing hints of strawberry, lychee, and sugar cookie over a mineral core. The palate is smooth and creamy, unfolding layers of peach, plum, and cantaloupe with a subtle note of ginger on the finish. Its texture is rich-light and velvety—refined enough for formal dining yet inviting for casual enjoyment.
A touch of nitrogen infusion in the preservation tank extends shelf life while maintaining pristine freshness, making this sake a reliable choice for export and restaurant storage. The slim 500 mL bottle adds a modern, elegant presentation ideal for fine dining service.
Best served well-chilled, this sake pairs beautifully with fried calamari, cured yellowtail, sea-urchin butter linguini, or miso-based vinaigrettes. Its supple umami depth also complements lobster, oysters, and delicate hors d’oeuvres.
Style: Junmai Daiginjo
Serving Temperature: Chilled
Perfect For: Fine dining, sushi, seafood, and modern wine-style service
