Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

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
- +
Sign in to save for later
$108.00
Email me when available
Sign in to save for later

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 17.00%
RPR ? 32%
SMV ? 4
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

  • 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

Customer reviews