Sake Feature: Jikon Junmai Daiginjo

We are kicking off our Sake Feature series with the Mie-based Jikon Junmai Daiginjo.



Jikon Junmai Daiginjo comes from the Kiyasho Brewery in Mie Prefecture on Japanʼs honshū (main island). Based in Nabari city, the brewery is surrounded by towering mountains and sits elevated above sea level. This location experiences a wide range of temperatures, from cold winters to humid summers, which creates a very fertile land for rice cultivating. The use of traditional and laboursome techniques paired with two hundred years of sake making knowledge and experience makes Jikon one of Japanʼs most sought-after sake brands.



Jikon Junmai Daiginjo is a sake that truly represents the hard work put into its making. Brewed with 100% Yamada Nishiki rice, the daiginjo is beautifully aromatic with hints of melon, vanilla, and banana. Jikon is pasteurized only once to retain its liveliness and freshness, and its delicate yet rich flavours leave a finish that is elegantly long.

At Miku, we serve the Jikon Junmai Daiginjo by the bottle.



This sake is made using the fukuro tsuri or ʻbag hanging” method. Sake is separated from sakekasu by hanging and dripping rather than pressing. This results in a sake of high quality and intense flavour.