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Junmai Daiginjo Genshu

純米大吟醸原酒 The Akashi Sake Brewery

As our iconic “Grand Cru” sake, the Junmai Daiginjo Genshu receives special care and attention from the team. The most intense flavours of the Yamadanishiki rice have been drawn out to achieve a highly floral, delicate sake with a salty palate and a rich and aromatic minerality.

Properties

A nose that offers an explosion of aromas, including melon, lemon, bitter orange, sage and subtle herbaceous notes. The palate offers a perfect balance of lemon and bitter orange to offer a long-lasting finish.

  • CategoryJunmai Daiginjo
  • RiceYamadanishiki (grand cru, Hyogo prefecture)
  • Rice polishing ratio38%
  • ABV16%
  • Volume300 ml and 720 ml
  • Serving temperature 7-15°C

As our iconic “Grand Cru” sake, the Junmai Daiginjo Genshu receives special care and attention from the team. The most intense flavours of the Yamadanishiki rice have been drawn out to achieve a highly floral, delicate sake with a salty palate and a rich and aromatic minerality.

Properties

A nose that offers an explosion of aromas, including melon, lemon, bitter orange, sage and subtle herbaceous notes. The palate offers a perfect balance of lemon and bitter orange to offer a long-lasting finish.

  • CategoryJunmai Daiginjo
  • RiceYamadanishiki (grand cru, Hyogo prefecture)
  • Rice polishing ratio38%
  • ABV16%
  • Volume300 ml and 720 ml
  • Serving temperature 7-15°C
Middle. Junmai Daiginjo Genshu
Left. 8715C658-FF4C-45C3-A6A5-BB3E7AAD531C
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Pairing suggestions

純米大吟醸原酒ペアリング
Our signature recipe

Sea bream carpaccio, spring onion oil, yuzu and sesame seeds

Ingredients for 2 people

Carpaccio

  • 600 grams of sea bream
  • 1 yuzu
  • 1 teaspoon of sesame seeds
  • 100 grams of Daikon
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 dash of olive oil


Spring onion oil

  • 100 ml of any vegetable oil
  • 1 handful of spring onions

Spring onion oil

Mix the oil and the spring onions. In a saucepan, heat the mix up to a short boil. Filter and let it cool.

Carpaccio

In a large container, place the sea bream and salt each side. Marinate for an hour. In the meantime, toast the sesame seeds. Cut the daikon into a thin brunoise. Dry the sea bream with paper towel and cut it into thin slices.

Serve

In a plate, place the slices, add the yuzu juice and zest. Add a few sesame seeds, salt, black pepper and finally the spring onion oil and a dash of olive oil.

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Other recommended pairings

Tuna tartare seasoned with chilli, Ginger and sesame calamari salad, Sea bream or other grilled white fish, Pork medallions with truffle, Roasted blue lobster or other shellfish.

How to enjoy

オススメの飲み方
How to enjoy. EE36CF03-32DA-403B-87FE-9B36FFD6FB79

Sake comes best served in a fine wine glass to reveal its intense flavours, with delicious floral notes and the famous Japanese “umami”. Our sakes can also be enjoyed in a traditional Ochoco and Tokkuri sake set.

Perfectly complementing a range of cuisines, it offers a moreish drinkability that can be enjoyed over several courses, or just before a meal to whet your appetite. Whether you prefer it chilled to preserve the full spectrum of flavours, or gently heated on a winter’s evening, each of our sakes has a unique flavour and strength.

Junmai Daiginjo Genshu's Awards

純米大吟醸原酒の受賞歴

We are extremely proud of our achievements.

International Wine Challenge_silver-2020
Concours Kura Master_Gold
Concours Kura Master_Silver
Meiningers International Spirits Awards_gold-2019
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International Wine & Spirit Competition_Silver 2020png
Omotenashi Selection Japan_Gold 2020
usns-silver
uwc-93
wswa
medaille-or-2021-ssombre