Matsuemon Daiginjo

Matsuemon  Daiginjo is named in honor of the successive heads of our brewery, bearing the name "Matsuemon." now in its 19th generation.

Rice Variety: 100% Hyogo Yamada Nishiki (The gold standard).

Polishing Ratio (Seimaibuai): 40%

Yeast Strain: Kyokai No. 1801.

This is a "glamour" yeast that produces high levels of ethyl caproate (apple and melon aromas).

Alcohol Content: 16% (This is a Genshu, meaning it is undiluted and retains its full original strength).

SMV (Sake Meter Value): +2 (Technically dry, but the high alcohol and rice extract make it feel rich and "big").

Acidity: 1.0 to 1.2 (Relatively low, leading to a very smooth, "silky" mouthfeel).

Awarded the Gold Medal at the Annual Japan Sake Awards 2024 and the Gold Medal at The Fine Sake Award, Japan 2023.

Tasting note

• The Nose: Intense and complex. "Ginjo-ka" (aroma) of cotton candy, ripe melon, and tropical pineapple.

• The Palate: Matsuemon is Rich and Elegant. There is a deep, velvety sweetness that hits the middle of the tongue—often described in Japan as "unforgettable" in its density.

• The Finish: Even with a high 16% ABV, the finish is noted for being clean and transparent 

Food paring
Serve lightly chilled (recommended at 10-17°C). It pairs wonderfully with a fruit salad of pears and apples, fatty tuna (toro), and grilled cod or pork.