Another cozy night of drinking alone. Today, I’m going to try a sake you can buy at the supermarket: the Echigo Sakura Daiginjo, which won the Grand Gold Award.
Echigo Sakura Daiginjo
This is Kobin. As always, I’m a sucker for phrases like “top prize.” Since it was awarded in 2026, it’s quite recent.
It’s been a while since I’ve talked about daiginjo.
Key Features and Definitions
Ingredients: Rice, rice koji, brewing alcohol (A moderate amount of alcohol is added to bring out the aroma and create a crisp, clean finish.)
Milling rate of 50% or less: This rice has had more than half (50% or more) of the brown rice’s outer layer removed, eliminating proteins and fats that cause off-flavors.
Ginjo-style brewing: This sake is brewed using a method that involves slow fermentation at low temperatures over an extended period of time.
A vibrant aroma: It is characterized by a refined, fruity “ginjō-kō” aroma reminiscent of apples, pears, and flowers.
It’s right at the 50% milling rate, isn’t it? Daiginjo
I saw this and picked it up—it won the Grand Gold Award. It says it’s from 2026.
I haven’t seen anything like this before. While the tops of most bottles feature some kind of family crest, this one has the motto “Quality First” written on it.
Opening
It is colorless and transparent. It has a sweet scent.
Let’s drinking
Evaluation of Echigo Sakura Daiginjo Taste
It’s easy to drink in one go, with a distinct alcoholic kick but no thick texture. It’s perfect for heavy drinkers. It has a pleasant aroma and a classic sake character. It features a modern aroma and a well-balanced alcohol content. It’s a great sake to enjoy with a meal. Since it has a hint of sweetness, it might pair well with salty soy sauce or bitter vegetables.
I took a photo of the appetizer—it was meat marinated in ponzu sauce. The balance of sweetness and sourness wasn’t quite right, but it wasn’t bad.
I wonder what I’ll drink tomorrow.
