| Brand | Zankyo |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Zankyo Super 7 Junmai Daiginjo is a pioneering sake born from a spirit of experimentation and precision. First introduced in 2009 with a groundbreaking single-digit polishing ratio, Zankyo challenged conventional brewing limits by asking, “How far can we push rice polishing, and what will the result taste like?” Crafted using a specially developed rice polishing machine, this sake initially debuted at 9% before being refined to an extraordinary 7% rice polishing ratio. By minimizing yeast-derived ginjo aromas, Zankyo shifts the spotlight to the pure essence of rice, offering a sake that is clean, subtle, and masterfully balanced—a creation that first captured the attention of sake brewers themselves before captivating the world.
Zankyo Super 7 is more than a technical marvel—it’s a sensory experience of infinite clarity and elegance. Its translucent, pristine profile offers delicate layers of flavor that unfold gently on the palate, making it a standout even among the most refined daiginjo. Packaged in a sleek, color-shifting outer box that changes design each year, Zankyo reflects the evolving artistry and innovation behind its creation. For connoisseurs seeking a sake that embodies both tradition and forward-thinking craftsmanship, Zankyo Super 7 is a rare and exquisite discovery.
Rice: Kura no Hana | Polishing Ratio: 7%
Tasting reveals a graceful, ethereal elegance: the bouquet unfolds with delicate notes of white grape, pear, and subtle citrus—perhaps grapefruit or pineapple—presenting a refined fruit-forward aroma. On the palate, it is silky and light, with a fleeting, moist "firework-like" texture that vanishes into a clear, precise finish.
The moderate acidity and neutral Sake Meter Value contribute to a clean profile that makes it the perfect companion to delicate seafood like sashimi, scallops, prawns, and seasonal shellfish. It's also surprisingly versatile with richer fare like beef tongue, blue cheese, melon, or even light soups when served cold in a wine glass at 10–15 °C to fully express its ethereal complexity.
In the late 1990s, Mr. Niizawa set out to create a new kind of sake—one that would complement food with subtle flavor, low sugar, and easy drinkability. This vision gave rise to “Hakurakusei,” the ultimate food sake, in 2002. Initially misunderstood, the concept of a pairing-focused sake eventually gained wide recognition, leading to its trademark registration in 2016. Today, Niizawa Brewery continues to challenge tradition through a collaborative brewing culture where age, gender, and hierarchy do not define talent. In 2018, the brewery appointed Japan’s youngest female toji at age 22, reflecting its commitment to innovation and cultivating young brewers through shared knowledge and rigorous sensory training.
Niizawa Brewery is also renowned for its groundbreaking rice polishing techniques, achieving a world-record 0.85% polishing ratio with diamond roll flat polishing machines. This method removes unwanted flavors while preserving the rice’s core umami, resulting in sake that is refined and elegant. All products are stored at -5℃ to maintain peak freshness, from premium labels to seasonal nama-zake. Combined with a dedication to continuous improvement and quality control, Niizawa Brewery sets a global standard in craftsmanship while staying true to its mission—creating sake that enhances the dining experience.
