Beluga Gold Line Vodka
Ceremony in Every Pour
PHP 8,999.00
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Ippin
Ippin Junmai Daiginjo Sake
Rich, fruity, award-winning
PHP 7,680.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
The Ippin Junmai Daiginjo Sake has sweet fruit notes both on the nose and the palate, and a good acidity and balance
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
1 / 2
Ippin
Ippin Junmai Daiginjo Sake
Rich, fruity, award-winning
The Ippin Junmai Daiginjo Sake has sweet fruit notes both on the nose and the palate, and a good acidity and balance
PHP 7,680.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator:
The Ippin Junmai Daiginjo Sake won Double Gold and Best Wine in the 2017 San Francisco International Wine Competition, the most prestigious and largest wine competition in the United States.
Using rice that’s been polished to up to 50%, this sake has an ABV of 16%. On the nose, you get aromas of pineapple, with notes of ripe grape and apple. On the palate, it is sweet, with a wonderful richness and fruitiness. It has a good acidity and balance, and is easy to drink.
Preparation And Pairings
The Ippin Junmai Daiginjo Sake is best served chilled. It can be drunk on its own after dinner, or paired with sushi, sashimi, cured ham, and any dish that is umami-forward.
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.
Understanding Junmai Sakes
When it comes to Junmai sake, the difference lies in the rice — how much of it is polished away, and how that choice shapes the flavor. Think of it as minimalism versus refinement — each tier offering its own kind of beauty.
Junmai (≤70% polish): Bold, earthy, full-bodied. You taste the rice. Great warm or room temp.
Junmai Ginjo (≤60% polish): Lighter, more aromatic with hints of fruit. Smooth and slightly refined. Best chilled.
Junmai Daiginjo (≤50% polish): Ultra-polished, delicate, complex. Soft, elegant, and best enjoyed cold — a luxury pour.
The more the rice is polished, the more delicate and nuanced the sake becomes. But that doesn’t mean “better” — it’s about preference, occasion, and the kind of experience you want in the glass.
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.
The Ippin Junmai Daiginjo Sake won Double Gold and Best Wine in the 2017 San Francisco International Wine Competition, the most prestigious and largest wine competition in the United States.
Using rice that’s been polished to up to 50%, this sake has an ABV of 16%. On the nose, you get aromas of pineapple, with notes of ripe grape and apple. On the palate, it is sweet, with a wonderful richness and fruitiness. It has a good acidity and balance, and is easy to drink.
The Ippin Junmai Daiginjo Sake is best served chilled. It can be drunk on its own after dinner, or paired with sushi, sashimi, cured ham, and any dish that is umami-forward.
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.
When it comes to Junmai sake, the difference lies in the rice — how much of it is polished away, and how that choice shapes the flavor. Think of it as minimalism versus refinement — each tier offering its own kind of beauty.
Junmai (≤70% polish): Bold, earthy, full-bodied. You taste the rice. Great warm or room temp.
Junmai Ginjo (≤60% polish): Lighter, more aromatic with hints of fruit. Smooth and slightly refined. Best chilled.
Junmai Daiginjo (≤50% polish): Ultra-polished, delicate, complex. Soft, elegant, and best enjoyed cold — a luxury pour.
The more the rice is polished, the more delicate and nuanced the sake becomes. But that doesn’t mean “better” — it’s about preference, occasion, and the kind of experience you want in the glass.
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.
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