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Description
Sanzen, Omachi Junmai Daiginjo, 720mlA Gold Winning Omachi Daiginjo from the Rice's Homeland This is Omachi at its most refined. Kikuchi Shuzo polishes the heirloom rice down to 50% and brews it as a Junmai Daiginjo, trading some of Omachi's rustic earthiness for elegance: a crisp, fruity, lightly floral aroma over a smooth, balanced body that finishes dry. The brewery's Omachi Junmai Daiginjo took a Gold at the US National Sake Appraisal, and it shows. Brewed in Kurashiki, Okayama, the
A Gold-Winning Omachi Daiginjo from the Rice's Homeland
This is Omachi at its most refined. Kikuchi Shuzo polishes the heirloom rice down to 50% and brews it as a Junmai Daiginjo, trading some of Omachi's rustic earthiness for elegance: a crisp, fruity, lightly floral aroma over a smooth, balanced body that finishes dry. The brewery's Omachi Junmai Daiginjo took a Gold at the US National Sake Appraisal, and it shows. Brewed in Kurashiki, Okayama, the home of Omachi rice, it is a special-occasion bottle that still drinks beautifully with food.
Other Okayama Omachi sakes: Sanzen Tokubetsu Junmai Omachi, Bizen Maboroshi Junmai Ginjo and Miyashita Takashima Omachi Tokubetsu Junmai.
Why Chefs Choose This
- Gold-awarded: Kikuchi's Omachi Junmai Daiginjo took Gold at the US National Sake Appraisal
- Omachi, finely polished: the heirloom rice milled to 50% for an elegant daiginjo expression
- Crisp and fruity: a fragrant, lightly floral aroma with a clean, dry finish
- From the source: brewed in Okayama, the home prefecture of Omachi
How to Serve
- Well chilled: 5–15°C to lift the aromatics and keep the finish crisp
- Wine glass: a tulip glass shows the ginjo aroma best
- With food: sashimi, shellfish, delicate white fish and lighter dishes
- As a gift: an elegant bottle for an occasion
大吟醸 — Daiginjo, and what polishing buys you
To make a daiginjo, brewers mill away at least half of each rice grain, removing the outer proteins and fats and leaving the starchy heart that ferments into the cleanest, most fragrant sake. Here that grain is Omachi, milled to 50%, which is unusual: Omachi is famously broad and earthy, so a daiginjo made from it keeps a depth and roundness that lighter rices lose, while still gaining the floral, fruity lift of the daiginjo class. Kikuchi Shuzo brews it under the name Sanzen (燦然, meaning radiant) in Kurashiki, in the heart of Omachi country, and the result has been recognised with a Gold at the US National Sake Appraisal.
Learn more: Supplier Showcase: Kikuchi Shuzo · The SushiSushi Guide to Sake
How is this different from the Tokubetsu Junmai?
Same rice, same brewery, different intent. The Tokubetsu Junmai is polished to 60% and built as a versatile, savoury food sake you can serve warm or cold. This Junmai Daiginjo is polished further, to 50%, which lightens and refines it into a more aromatic, elegant sake best served well chilled. If you want everyday Omachi character and flexibility, choose the Tokubetsu Junmai; if you want the polished, fragrant, special-occasion version, this is it.
Product Details
| Grade | 純米大吟醸 — Junmai Daiginjo |
| Brand | Sanzen (燦然), Kikuchi Shuzo, Okayama |
| Rice / Polish | Omachi, polished to 50% |
| ABV | 16.5% |
| Accolade | Gold, US National Sake Appraisal (Omachi Junmai Daiginjo) |
| Serve | Well chilled, 5–15°C |
| Volume | 720ml |
| Origin | Okayama, Japan |
What makes an Omachi daiginjo special?
Omachi is the oldest pure-line sake rice, treasured for a broad, earthy, nutty character that most modern rices don't have. Polishing it to daiginjo level (here 50%) is a balancing act: you gain the clean, floral, fragrant qualities of a daiginjo while keeping more of Omachi's depth and roundness than you would with a lighter rice. That combination of elegance and body is exactly what wins these sakes their awards.
How should I serve and store it?
Serve it well chilled, between 5 and 15°C, in a wine glass to show the aroma; very cold mutes the fragrance, while too warm loses the crispness. Keep the bottle upright, cool and out of direct light, and once opened drink within a week or two, kept refrigerated, to enjoy it at its fragrant best.
What food pairs with it?
As a refined, aromatic daiginjo it pairs best with clean, delicate flavours that let it shine: sashimi, oysters and shellfish, steamed or lightly grilled white fish, and subtle dishes where a heavier sake would overwhelm. It is also lovely simply sipped on its own, well chilled, as an aperitif.
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