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Hyakumoku “Junmai Daiginjo”
Hyakumoku “Junmai Daiginjo” front label
Hyakumoku “Junmai Daiginjo” Thumbnail
Hyakumoku “Junmai Daiginjo” front label Thumbnail

Hyakumoku “Junmai Daiginjo”

Hyogo prefecture

$59.85 member price
- +

Like fresh mountain rain

A junmai daiginjo brewed with “Designation A” Yamadanishiki rice from Yoshikawa as well as the famed Miyamizu water. The brewers made this with food pairing in mind, so you can try it with lots of dishes. We recommend matching with delicately flavored appetizers. This sake has a harmonious and rich freshness with dignified sharpness. The flavor is full of sweet rice and peach with undertones of umami for added effect.


Brand Hyakumoku
Brewery Kikumasamune Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Sweet
Rice variety Yamadanishiki (Designation A)
Yeast variety N/A
Alcohol 15.5%
RPR ? 39%
SMV ? +0.5
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

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


Hyakumoku “Junmai Daiginjo” - Hyogo prefecture

Hyakumoku is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

  • Melon

  • Peach


Recommended Pairing

  • Sushi/Sashimi

  • Seafood

  • Cheese


Kikumasamune Brewing Company

Kikumasamune Brewing Company was founded in Nada, a port city in 1659 back when fourth generation Tokugawa Ietsuna reigned in Edo, present day Tokyo. Nada becomes known for their exceptional water quality that produces dry, delicious sake brought to Edo by sea towards the end of 18th century and to this day remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto and by being one of the very few breweries still producing “taru” (barrel) in-house, while launching their modern line “Hyakumoku” series as well.

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