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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.
Daisekkei is made in
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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