"Rich and fragrant sake with flavours of pear and apple."


Takashimizu Junmai Daiginjo is made using Akita Sakekomachi, a locally cultivated sake rice, each grain polishes down to 45%, and brewed in the traditional Akita style in a crisp climate. With a hint of pleasant rich aroma, mild acidity and elegant umami, this junmai daiginjo opens smoothly on your tongue.

Characteristics of Takashimizu Junmai Daiginjo

ABV: 15.5%

Grade: Junmai Daiginjo

Taste: Light & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Local Akita Komachi

Yeast: Akita Yeast No15

Brewing Method: Sokujo

Polishing Ratio: 45%

Acidity: 1.3

SMV: +1.0

Food Pairing

Seafood, sushi, sashimi and light salades.

Recommended Serving Temperature



The Akita Shurui Seizoh Brewery is located in Akita prefecture.

The Akita Shurui Seizoh Brewery

In 1944, 12 sake brewers who had been brewing sake in the Edo, Meiji, Taisho, and Showa eras merged and established Akita Shurui Seizoh, which was the beginning of Takashimizu. At that time, when the public was invited to change the brand to make a fresh start under the new system after the war, "Takashimizu" was selected from among 5,037 entries. It is said to be associated with the sacred spring "Takashimizu" that still gushes out in Terauchi Okoji (commonly known as "Sakurakoji") in Akita City. "

The Akita Shurui Seizoh Brewery