Daisekkei “Funabazume”
Nagano prefecture
As fresh as it gets
Freshness is the focus of this product, and “funabazume” refers to immediately bottling after small-batch pressing. Because it forgoes heat treatment, dilution or further fining, the sake has a natural effervescence from the fermentation, and bursts with green grapes and lychee notes. Miyazawa Farm, run by a local, young, inquisitive team, produces the Hitogokochi rice used. A wine or even a coupe glass will showcase the liveliness of this sake nicely.
Characteristics
| Brand | Daisekkei |
| Brewery | Daisekkei Brewing Company |
| Category | Junmai |
| Subcategory | Muroka, Nama, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Hitogokochi |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 17% |
| RPR | 59% |
| SMV | 3 |
| Acidity | 1.8 |
Serving Temperature
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Recommended
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Not Recommended
Region
Daisekkei is made in Nagano prefecture in the Chubu region.
Taste Metrics
Tasting Notes
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Muscat Grape
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Lychee
Recommended Pairing
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Aperitif
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Seafood
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Veggies
Daisekkei Brewing Company
First formed as a joint company between two breweries in 1898 and renamed in 1953, the traditions of the brewery have been passed down to today, and are very focused on doing a little more every year. From doing research in hopes of developing ever...
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
