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Kirinzan Sake Kirinzan
Kirinzan Sake Kirinzan
Kirinzan Sake
New Review
5 out of 5, based on 1 reviews
Scott from Huntington Beach, CA on Mar 26, 2014
Kirinzan has a sweet floral nose backed by scents of peach.
This sake has to be one of the creamiest that I have tried. Flavors start with creamy coconut water and custard with a touch of confectioners sugar minus the sweetness. The sugar flavor gives way and the coconut and custard lingers on in a long finish. A sake for those of us who prefer fruit flavors over the palette cleansing style.


Junmai Daiginjo

Description: Talk about packaging? This well-dressed Dai Ginjo has a nose filled with ripe peach, strawberry, pomegranate, and cotton elements. What a light and bright sake, with each grain of rice milled to 45% one can taste the cleanliness in this brew. There are citrus tones throughout the soft and even flow that jump out in the crispness of the finish. A nicely elegant sake that is as cool and clean as stream water. A perfect gifting sake that will please in many ways. Think smooth and divine.

One word to describe this sake brew: Crisp



Food Pairings: Citrus Marinated Fish, Salads, Sushi & Sashimi, Shellfish, Fried or Salty Dishes, Game and Fowl, Tofu and Soba, Assorted Cheeses, Fruit (Parfaits, Pies)

Taste profile: WINE: Light dry reds/ crisp whites; BEER: Crisp ales

Brewery: Kirinzan Shuzo
Sake Type: Junmai Daiginjo
Bottle Size: 720ml
Founded by: Saito Family in 1820
Prefecture: Niigata
Toji (Master Brewer): Takeo Goto. Goto-san has been making sake for over 20 years. He works in the local rice fields in the summer months and brews the rice in the fall & winter.
IngredientsRicetype: Gohyakumangoku; Water: Soft water; Yeast: G901; No sulfites, no preservatives.
Seimaibuai (amount of rice left after milling): 45%
Alcohol Content: 15-16%
Sake Meter Value (the lower the sweeter, the higher the drier): +3
Sweet or dry: Semi-dry
Body: Medium to full
Acidity: 1.3
Amino acids: 1.2
Serving temp: Chilled

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