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Asabiraki “Junmai Daiginjo”
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Asabiraki “Junmai Daiginjo”

Iwate prefecture

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Will draw you in with its gravity

This sake is the creation of legendary brewer Mr. Masahiko Fuijo. He brings his harmonious precision to play with this sake’s highly polished rice.When the rice mash is ready for pressing after fermentation, the brewers collect the drops from the rice bags only using gravity. Though this process takes longer, the brewers’ patience pays off with Asabiraki Junmai Daiginjo Sake’s layered aroma and nuanced umami flavor.


Brand Asabiraki
Brewery Asabiraki
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Ginginga
Yeast variety N/A
Alcohol 16.5%
RPR ? 28%
SMV ? +1.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Asabiraki “Junmai Daiginjo” is cold (40-60°F).
  • Recommended
  • Not Recommended


Asabiraki “Junmai Daiginjo” - Iwate prefecture

Asabiraki is made in Iwate prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Mint

  • Melon


Recommended Pairing

  • Sushi/Sashimi



Founded by a seventh-generation samurai turned merchant in 1871, the name Asabiraki comes from an ancient poem depicting an early morning boat journey symbolizing a new start. Their innumerable accolades are credited to Masahiko Fujio, their brewmaster since 1984. Preserving the skills of the Nanbu Toji Guild rooted in the region known for “pretty” sake with no off-flavors, his motto is “Always stick to the basics.” He has said, “Sake brewing is agriculture. We must not spare time and effort.” He’s also helped develop the prefectural sake rice called Ginginga, which is featured in some of Asabiraki’s products.

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