[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸
[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸
[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸
[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸
[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸

[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸

Now$110.00 $119.90 w/GST

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Kinu Daiginjo

Art of Sake that represents Daiginjo

This masterpiece Daiginjo, crafted by a 400-year-old sake brewery hailed as the epitome of Daiginjo, is a testament to their unparalleled artistry and rich history in the world of sake.
This Daiginjo sake is beloved by both beginners and connoisseurs alike, with its smooth and elegant aroma that delights regardless of the era and trend.
It is a work of sake art specially brewed with 100% Yamada-Nishiki.
It is completely handmade using advanced traditional techniques, in which all the bran is removed from the carefully selected best rice and only the heart white is used to brew this sake.
With its rich and beautiful fragrance, as well as a sharpness that exemplifies sake made with Yamada Nishiki rice, this Daiginjo embodies the epitome of exquisite aromas.
Be note to not chill it excessively, as it can make the sake feel too firm.
It is best enjoyed at a slightly cool temperature.
True to its name, this sake offers a silky smooth texture and a refined, fruity fragrance to savor.
It is characterized a fruity aroma called "Ginjo Ka (吟醸香)" (Ka(香)means fragrance in Japanese)and a silky soft taste. 

Meaning of "Classic" Daiginjo

Classic does not necessarily mean old.
This daiginjo sake, representing a renowned sake brewery with a 400-year history, is crafted to deliver an enjoyable experience from the moment it is opened, with its enticing aroma to its lingering aftertaste.

It combines traditional techniques passed down through generations with cutting-edge methods, making it a daiginjo sake beloved by people of all ages and genders throughout the ages.

Devoted to Daiginjo
Choosing Elegance Over Junmai Daiginjo

Kunu is a signature brand from Koya sake brewery, established in 1593 and known as the oldest brewery in Northern Japan.
They are particularly focusing on Ginjo sake and putting effort into brewing a soft sake like silk, that’s how they named their signature daiginjo to be “Kinu” (meaning silk in Japanese)

It is brewed by cutting-edge sake brewing technology that only a few Sake breweries hold in Japan.
Taking over a long period of time to polishing Yamada Nishiki 100% to 35% -40% and only the core of white rice can be used to prepare daiginjo. 

It's well-received in Japan

”Whenever there is a special occasion, without fail, we always enjoy this sake. It has a fruity and slightly sweet taste, followed by a refreshing and crisp finish. It is a smooth and refined sake from Yamagata, with no harshness or strong aftertaste”.

”It is not overly sweet, making it a perfect complement to any dish. Personally, I enjoy pairing it with sweet treats like castella or cake”.

”This sake is the first one that I, someone who typically doesn't enjoy Japanese sake, found truly delicious!
It feels like savoring a sip of fragrant water as it effortlessly glides down the throat. Truly a sake that lives up to its name”.

History of Koya Sake Brewery

Their Sake brewing has continued for more than 400 years for 26 generations.
They are committed to passing on the cultivating sake culture and its tradition to future generations.
Koya brewery has a close relationship with Mogamigawa boating corporation, and since the early Edo period to the Meiji era, we have been engaged in the business of village headman, wholesalers, the headquarters of various lords.
It is said that the first Sake Brewery was founded in Bunroku Era, 2 (1593).
Okura Village has a 1200-year-old Hijiori Onsen village that has prospered as a post station for climbing Mt. Gassan, and our Sake has been loved by visitors all over Japan ever since then. 

Commitment by Brewery

Their motto is “keeping cherishing old knowledge, so as continually to be acquiring new” 
They value not only just preserving tradition, but also keep challenging themselves.
The ultimate Ideal sake for Koya Sake Brewery is that you can drink lightly and never feel bored of its taste. 
Along with the change of food culture, their brewing is progressing day by day in order to bring out the food that has been transforming. As brewing sake consists of rice, water, Jiuqu, and yeast, they particularly value these 3 factors.

1. Rice
They use different types of rice from their local community that are exclusively selected according to each brand. 


2. Water
They use water from the thaw of spring that flows through the mountains with abundant trees and flows to the Mogami River in Okura Village, Yamagata. 

3.  Skill
Yamagata is known as Ginjo Kingdom and their outstanding technique had been inherited for generations for about 400 years.


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