Banshu Ikkon Junmai Daiginjo Yamada Nishiki Sake
Hyogo Prefecture is the most famous sake rice region in Japan, and Yamada Nishiki — the "king of sake rice" — reaches its peak in the Special A District of Banshu Yokawa, where growers command prices breweries across the country pay gladly. Banshu Ikkon, made by Sanyohai Brewery in Hyogo itself, uses that top-grade Yokowa rice milled all the way to 35% — meaning 65% of each grain is polished away, leaving only the pure starchy heart — brewed with Kyokai #901 yeast and soft Hyonosen mountain water. What makes it distinctive is restraint: where most brewers push high-grade Yamada Nishiki toward big, rich, enveloping fruit, this Junmai Daiginjo goes quiet and welcoming instead. SMV -2.8 (gently off-dry), acidity 1.6, 15% ABV. Expect aromas of underripe melon opening into clearly defined tropical flavors of dragonfruit and lychee, with a smooth, transparent texture balancing delicate sweetness and umami. Skurnik's importer notes call it beautiful with food but equally a sake of contemplation. Serve chilled alongside toro fatty tuna, beef carpaccio, or wagyu tataki — dishes worthy of the rice.
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