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Daisekkei “Funabazume”
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Daisekkei “Funabazume”

Nagano prefecture

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As fresh as it gets

Freshness is the focus of this product, and “funabazume” refers to immediately bottling after small-batch pressing. Because it forgoes heat treatment, dilution or further fining, the sake has a natural effervescence from the fermentation, and bursts with green grapes and lychee notes. Miyazawa Farm, run by a local, young, inquisitive team, produces the Hitogokochi rice used. A wine or even a coupe glass will showcase the liveliness of this sake nicely.


Brand Daisekkei
Brewery Daisekkei Brewing Company
Category Junmai
Subcategory MurokaNamaGenshu
Taste Profile Rich & Dry
Rice variety Hitogokochi
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 17%
RPR ? 59%
SMV ? 3.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

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


Daisekkei “Funabazume” - Nagano prefecture

Daisekkei is made in Nagano prefecture in the Chubu region.

Taste Metrics

Tasting Notes

  • Muscat Grape

    Muscat Grape
  • Lychee


Recommended Pairing

  • Aperitif

  • Seafood

  • Veggies


Daisekkei Brewing Company

First formed as a joint company between two breweries in 1898 and renamed in 1953, the traditions of the brewery have been passed down to today, and are very focused on doing a little more every year. From doing research in hopes of developing ever better products, to putting in the effort to collect, clean, and reuse bottles to reduce their environmental impact, Daisekkei Brewing Company always strives to improve. Their sake is a nod to past generations and has the feeling of sake like their fathers and grandfathers used to drink.

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