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Bishamon “Junmai Ginjo”
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Bishamon “Junmai Ginjo”

Niigata prefecture

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Brewed just for you

Brought to you by Kikusui, a Niigata-based brewery, and Mr. Kohyama, a Los Angeles restauranteur, Bishamon Junmai Ginjo is a quality sake made to enhance Japanese or Japanese fusion food. Mr. Kohyama makes the trip to Niigata, Japan every year to judge rice quality and sample the stream water used in the brewing process. He wants to make sure this sake comes out perfect just for you! Give it a try and see for yourself.


Brand Bishamon
Brewery Kikusui Brewing Company
Category Junmai Ginjo
Subcategory Namachozo
Taste Profile Light & Dry
Rice variety Rice-grown-in-Niigata
Yeast variety Association No. 1901,  Yamagata (KA901)
Alcohol 15.0%
RPR ? 55%
SMV ? +3.5
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

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


Bishamon “Junmai Ginjo” - Niigata prefecture

Bishamon is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Taste metrics not available for Bishamon “Junmai Ginjo”

Tasting Notes

  • Apple

  • Banana


Recommended Pairing

  • Sushi/Sashimi

  • Meat


Kikusui Brewing Company

Founded in 1881, Kikusui Brewing Company has evolved with the times to make sake that’s enjoyed by as many people as possible. They are dedicated to the pursuit of quality and deliciousness while contributing to one’s health, relaxation and enjoyment. They stopped employing the traditional model of employing a brewmaster called “toji” in 1969 and instead have focused on technology and teamwork and to fuel their innovative thinking. They’ve since launched many sensational and iconic products while contributing to the advancement of research such as reviving the Kikusui sake rice, while incorporating sustainable practices as a whole.

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