Daisekkei “Muku no Sake”
Nagano prefecture
Fruity freshness from Nagano’s mountains
This “muroka” (unfined) “nama” (unpasteurized) “genshu” (undiluted) junmai ginjo packs a nice apple and lychee aroma from using two different strains of yeast. It's made from Miyamanishiki sake rice from Nagano prefecture, known to be suitable for ginjo style sake. They bottle it immediately after pressing to keep the fresh effervescence that will delight you when opened. It’s recommended slightly chilled in a wine glass, paired with shrimp cocktail.
Characteristics
Brand | Daisekkei |
Brewery | Daisekkei Brewing Company |
Category | Junmai Ginjo |
Subcategory | Muroka, Nama, Genshu |
Taste Profile | Light & Dry |
Rice variety | Miyamanishiki |
Yeast variety | Association No. 1801, Association No. 1001 |
Alcohol | 16.00% |
RPR | 55% |
SMV | 2 |
Acidity | 1.6 |
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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Apple
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Lychee
Recommended Pairing
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Seafood
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Sushi/Sashimi
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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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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