| Brand | Saika |
| Region | Wakayama |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16%/ Rice Polishing: Koji 45%, Kake 50% |
Product details
Saika Yamada Nishiki Junmai Daiginjo is a signature expression from Kokonoesaika Co., a family-run brewery founded in 1908 in Kinokawa, Wakayama Prefecture. Originally famed for its artisanal vinegar, the brewery began producing sake in 1934, guided by a deep understanding of fermentation’s transformative power. Today, Saika marries tradition with precision craftsmanship. This Junmai Daiginjo is brewed with 100% Yamada Nishiki rice polished to 50%, using the soft, pure underground water of the Kino River. The sake lees from this Junmai Daiginjo are aged for over three years and then combined with Junmai sake in a large 30-koku wooden vat to create Saika Ginjo Akazu (Ginjo Red Vinegar)—a celebrated red vinegar with a mellow, refined mouthfeel and deep flavor that enhances the natural taste of ingredients. This circular brewing philosophy reflects Saika’s commitment to craftsmanship and sustainability, inviting connoisseurs to savor both sake and vinegar as part of a harmonious culinary experience.
The sake itself is characterized by its exquisitely balanced ginjo aroma, offering delicate notes of melon, apple, and white flowers. On the palate, it reveals the rich, unique umami of Yamada Nishiki rice, complemented by a clean, crisp finish that lingers gracefully. Among Saika’s offerings, this Junmai Daiginjo is one of the most approachable—a classic style of Japanese sake that embodies elegance and drinkability. It pairs beautifully with refined dishes such as Edo-mae sushi (battera, shiny bluefish, hikarimono), grilled white fish, shellfish, vinegared preparations, and light pasta. The sake’s pure, balanced profile also makes it a perfect companion to Saika’s own Ginjo Red Vinegar-based creations, enriching the overall dining experience.
