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Taiheizan Shingetsu Junmai

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720ml Bottle Size.

In stock


  • Brewed at Kodama Jozo in Katagami City, Akita Prefecture.
  • Made from Miyamanishiki rice.
  • Rice Polishing Ratio 59%.
  • Junmai Classification. Brewed with ultra soft spring water from the Shirakami-Sanchi World Heritage mountain range.
  • 720ml Bottle Size.
  • ABV 15%.
  • Wafting aroma of butterscotch cream and  toasted granola with chopped walnut sprinkle. Reminiscent of the pleasant smell of  honey and melting butter on warm toast.
  • This medium bodied sake has a textured palate of grape, marzipan and a hint of sticky treacle that opens to delicious umami with sweeping acidity that finishes the drink on a dry, savoury note. There’s a pleasant touch of caramel in the finish that softens the edges.  Made with “Akita style” Kimoto technique which was developed by this brewery. It utilises large drill-like paddle system to mash the starter rice and water mix rather than traditional manual pole-ramming system.
  • Food matches are in the savoury spectrum including grilled steak dishes, hearty stews or slow braises. Great with lamb shanks or a veal Osso Buco where the umami from the beef stock and tomato paste are at the fore. Will sit well with a cheese platter and will amp up the flavour of a full bodied cheddar or blue cheese.
  • Recommend serve chilled, room temperature and warmed. This sake has great flexibility and changes its expression at different temperatures. Upon warming the acidity in this sake becomes more obvious and the best temperature to show the breadth of the drink would be about 30 – 35 degrees C. I like to heat it up and then drink it when cooling down as it feels like a completely different experience.
  • Store in a cool, dark place. After opening keep refrigerated.


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