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Yamatoshizuku “Junmai Daiginjo”
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Yamatoshizuku “Junmai Daiginjo”

Akita prefecture

$56.05 member price
- +

Seafoods best friend

Made from Akita Sake Komachi rice specifically designed for growing in Akita. This sake is the one you want on the table when dining on lobster, crab, sashimi or yakitori. It even goes well with smoked cheese! The aroma has some soft lactic notes that don’t overwhelm, and leads gently into a flavor akin to roasted chestnut with full umami and toasted barley. Round, silky and elegant.


Brand Yamatoshizuku
Brewery Akita Seishu
Category Junmai Daiginjo
Subcategory MurokaGenshu
Taste Profile Rich & Dry
Rice variety Akita Sakekomachi
Yeast variety Association No. 10 lineage (M310)
Alcohol 16.0%
RPR ? 45%
SMV ? -1.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

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


Yamatoshizuku “Junmai Daiginjo” - Akita prefecture

Yamatoshizuku is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Muscat Grape

    Muscat Grape

Recommended Pairing

  • Seafood

  • Meat

  • Cheese


Akita Seishu

Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.

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