Sake Kaishun Kimoto Junmai Daiginjo Yamadanishiki

Wakabayashi Sake Brewery take great care in crafting their Sake through small-batch production, exclusively using Junmai Sake. With a long history, they continue to embrace traditional brewing methods, including the Kimoto method. Their current Toji (Master Brewer), Yamaguchi-san is known for reviving the Kimoto method, which had fallen out of use in recent years, making him the first brewer in Shimane Prefecture to do so. 

They focus on their beliefs and inspiration instead of relying solely on theories or data, giving their sake a strong and robust character; the result, a sake that's delicious whether drunk cold or warm. We love their aged Kimoto Junmai Daiginjo and Junmaiginjo, and truly admire their passion and dedication for the sake craftsmanship.

They are dedicated to producing only Junmai sake.

Pairs beautifully with salty snacks and a variety of dishes, including fresh sushi and sashimi, lightly battered tempura, grilled meats like chicken or pork, umami-rich miso soup, soft cheeses such as Brie or Camembert, Japanese dishes like teriyaki or unagi, lightly pickled vegetables, and even light Asian cuisines like dim sum or Thai seafood, where its delicate fruitiness, smooth texture, and savory depth complement the flavors perfectly.