Daiginjo-genshu Kuroganeya
The Joy of Sake New York 2025
This is the highest grade daiginjo-shu named after Kuroganeya, the house name of Tsukasa Botan, and is not usually sold but is entered in various sake competitions.
Junmai Daiginjo
Dry, crisp, no depth
The Joy of Sake New York 2025
The middle part of the organic rice is used to brew this sake, which is said to have less of a bland taste, resulting in a fine, clean flavor.
Daiginjo Iga Yamadanishiki
Slightly dry, fresh, no depth
The Joy of Sake New York 2025
A bottle brewed by hand using only the finest Yamada-Nishiki grown in Iga, Japan.
Manzai Mon Super Special Junmai Daiginjo Genshu
Slightly sweet, fragrant sake
The Joy of Sake New York 2025
This is a top-quality brand from Itami, the birthplace of sake. Yamada-Nishiki, the highest grade of sake rice, is polished to perfection and brewed with traditional techniques.
Snow Goddess Junmai Daiginjo 30%/5
Sweet taste, Sake with a hint of spice
The Joy of Sake New York 2025
This is one of Dewazakura's finest bottles, made by generously polishing the sake rice to 35%.
Junmai Daiginjo Betsuatsurae
Sweet, fragrant sake
The Joy of Sake New York 2025
This daiginjo is a product of 30 years of Touji's life. A gem that he poured everything he had into it. Hida Touji.
Junmai Daiginjo
Sweet taste, no sake, no sharpness
The Joy of Sake New York 2025
Using traditional techniques, Takachiho's Yamada-Nishiki sake rice is polished to less than 50%, washed by hand, and brewed with only rice and rice malt.
Daiginjo
Slightly dry, fresh sake, no depth
The Joy of Sake New York 2025
The northernmost sake brewery. It is brewed with Yamada Nishiki and melted snow water from the Hokkaido Shokanbetsu mountain range in the bitter cold of Hokkaido.
Junmai Daiginjo 30%-5
Slightly sweet, fresh sake, no depth
The Joy of Sake New York 2025
100% Yamadanishiki from the special A district of Hyogo Prefecture, 35% polished rice, handmade and brewed to be entered in the National New Sake Competition.
Junmai Daiginjo Tojo Aizan by Tajiri Farm
Dry, crisp, no depth
The Joy of Sake New York 2025
Aizan, a rare rice grown by Tajiri father and son, whose farm is located in the highest sake rice-producing region in Japan, is lavishly polished and brewed.
Sake Brewer's Certificate, Daiginjo selected from a selection of dobin bottles
Slightly sweet, fragrant sake
The Joy of Sake New York 2025
The crystallization of Watanabe Sake Brewery's brewing technology. Even the president of the brewery cannot drink this sake.
KOWAKURA Junmai Daiginjo Unfiltered #517
Dry, fresh, no depth
The Joy of Sake New York 2025
Junmai Daiginjo made by the Kowagura brewery in pursuit of the highest quality.
Aizu Miyazumi Daiginjo-shu for the sake competition
Slightly sweet, Kaoru-shu
The Joy of Sake New York 2025
Aizu Miyazumi Daiginjo was brewed during the coldest part of the year, using 100% Yamadanishiki produced in Hyogo Prefecture and water from the Bandai mountain range, for the purpose of entering it in a sake competition.
Hearing Snow
Sweet, fragrant sake
The Joy of Sake New York 2025
This unfiltered, unfiltered sake is made from 35% Yamada-Nishiki produced in Kurodasho and brewed in the traditional natural way with no oaring, no addition of water, and no charcoal filtration.