Ippin Daiginjo Shakubai

TASTING NOTES FROM THE CURATOR:

This sake is a proud product of handmade excellence. The polishing of rice is done by Ippin themselves, as well as the incredible brewing. The Ippin Daiginjo Shakubai has an ABV of 16%, and has a fruity floral aroma. It has a wonderful balance of aromatic dryness to it, and on the palate, just a burst of umami goodness. It’s a light, complex sake that is very enjoyable to drink.

PREPARATION AND PAIRINGS

Pair your Ippin Daiginjo Shakubai with sushi, sashimi, and seafood dishes. You can also enjoy it as a meal-ender, to round off a heavy lunch or dinner.

STEADFAST TRADITIONS

Established in the Ibaraki prefecture of Japan in 1790 by Seizaburo Yoshikubo, it began as the Awanoya Brewery. The building burned down in 1945 during the war, but was rebuilt soon after. Renamed Yoshikubo Brewery Co., Ltd. In 1952, it continued to brew high quality sake with the same traditional methods.

It is still owned and managed by the Yoshikubo family, and is currently on its 12th generation. But the traditions remain—they use the clear waters from their hometown of Mito, with methods passed down through so many years.

Storage Instructions

Store unopened daiginjo sake upright in the refrigerator below 4°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.