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Taiten Shiragiku “Daiginjo”
Taiten Shiragiku “Daiginjo” front label
Taiten Shiragiku “Daiginjo” Thumbnail
Taiten Shiragiku “Daiginjo” front label Thumbnail

Taiten Shiragiku “Daiginjo”

Okayama prefecture

$108.00 
$102.60 member price
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Worth every drop

We all know that patience is a virtue, and this sake embodies this to the fullest. Collected one drop at a time, Taiten Shiragiku “Daiginjo” makes it worth every second. Upon opening, you’re greeted with a pure, crisp, mineral aroma that has just a hint of star anise. This gives way to a soft texture and light rice flavor backed by cinnamon and almost cotton-candy-like sweet undertones.

Characteristics

Brand Taiten Shiragiku
Brewery Shiragiku Brewing Company
Category Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 1801,  Association No. 10 lineage (Meiri)
Alcohol 17.0%
RPR ? 32%
SMV ? +4.0
Acidity ? 1.1
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Taiten Shiragiku “Daiginjo” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Taiten Shiragiku “Daiginjo” - Okayama prefecture

Taiten Shiragiku is made in Okayama prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Anise

    Anise

  • Mineral

    Mineral

  • Flower

    Flower

Recommended Pairing

  • Seafood

    Seafood

  • Cheese

    Cheese

  • Meat

    Meat

Shiragiku Brewing Company

The brewery was first founded in 1886 and saw some hard times when it was submerged in a great flood in 1973. Fortunately they were able to get back on their feet in their current location in Okayama Prefecture. The brewery gets its name from a gorgeous white chrysanthemum that blooms across Japan in autumn. The sake they brew uses the mineral-rich water of the Takahashi River. Using the best ingredients is essential, but they also recognize the necessity for top-notch skill to produce sake that’s truly worth tasting, so they are constantly honing their skills.

Learn more

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