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BANDAI

DAIGINJO 35

The rice used for this Daiginjo is 100% Yamada Nishiki from Itoshima in Fukuoka Prefecture, polished down to 35%. This is a sake with a rich taste and a fruity, mellow aroma that is the result of the chief brewer's dedication.

  • Type

    Daiginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 3​

  • Acid

    1.3

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    35%

  • Yeast

    Kyokai 10

  • Capacity

    1800ml, 720ml

BANDAI

CHOTOKUSEN DAIGINJO GENSHU

Made from Yamada Nishiki polished to 35%, this sake is a true work of art. It is a very drinkable sake although it is a genshu with an alcohol content of 17°. It has a slightly subdued aroma and a refreshing taste with the SMV +5, making it a perfect match for white fish sashimi and sushi.

  • Type

    Daiginjo

  • Alcohol By Volume

    17%

  • Nihonshudo

    + 5​

  • Acid

    1.1

  • Amino Acid

    1.0

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    35%

  • Yeast

    Kyokai 10

  • Capacity

    720ml

BANDAI

JUNMAI DAIGINJO 50

The rice used for this sake is 100% Yamada Nishiki from Itoshima in Fukuoka Prefecture, polished to 50%. It is a Junmai Daiginjo sake with a gorgeous aroma and a well-balanced fruity taste.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 1

  • Acid

    1.4

  • Amino Acid

    1.4

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Kyokai 10

  • Capacity

    1800ml, 720ml

BANDAI

TAKESHIZUKU

Yamada Nishiki from Itoshima in Fukuoka Prefecture was polished to 50%. You can feel a fruity, melon-like umami taste on the palate. It has a dry taste with a touch of acidity and a well-balanced sweetness that leaves a refreshing aftertaste. It is a daiginjo-shu with a slight ginjo aroma and a lingering fragrance that disappears quickly in the mouth.

  • Type

    Daiginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 5​

  • Acid

    1.3

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Kyokai 1801

  • Capacity

    1800ml, 720ml, 300ml

BANDAI

HAKATA NO MORI BLACK

Made from 100% Yamada-Nishiki from Itoshima, Fukuoka. You can enjoy the ginjo aroma that spreads slowly in the mouth, and the mellow sweetness and deliciousness of the rice. This Junmai Ginjo sake is crisp, gentle, clean and elegant.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 2​

  • Acid

    1.2

  • Amino Acid

    1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 1801

  • Capacity

    1800ml, 720ml

BANDAI

SHIBORITATE GINJO

Made from 58% polished rice and pressed in a wooden tank, the sake comes out of the funakuchi is soft and mellow. The freshly squeezed ginjo-shu is then stored raw and bottled. Enjoy the fruity aroma and crisp taste.

  • Type

    Ginjo

  • Alcohol By Volume

    14%

  • Nihonshudo

    + 5

  • Acid

    1.5

  • Amino Acid

    1.4

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    58%

  • Yeast

    Kyokai 1801

  • Capacity

    720ml

BANDAI

HAKATA NO MORI

Hakata no Mori is a crisp and super dry junmai, brewed slowly with a yeast from Kumamoto, the first class Yamada Nishiki from the Itoshima district in Fukuoka, and fresh river-bed water from Sangun Mountain.

  • Type

    Junmai

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 9

  • Acid

    1.4

  • Amino Acid

    1.3

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 9

  • Capacity

    1800ml, 720ml, 300ml

BANDAI

JUNMAI

This sake is brewed at low temperatures to bring out the best of the Umami of Yamada Nishiki rice from Itoshima. It is a mellow Junmai-shu, soft on the palate, full of flavour and with a sharp finish. This sake is made using rice from Itoshima and subterranean water from the Sangun mountain range, and is carefully brewed in Umi-machi, Fukuoka.

  • Type

    Junmai

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 4

  • Acid

    1.5

  • Amino Acid

    1.5

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 9

  • Capacity

    1800ml, 720ml

BANDAI

HAKATA KANZAKE

A sour junmai sake that is delicious served cold or hot. As well as warming you up, heating up the sake gives it more depth of flavour and enhances the flavours of the food.

  • Type

    Junmai

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 5

  • Acid

    1.5

  • Amino Acid

    1.6

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 9

  • Capacity

    1800ml

BANDAI

TOKUSEN

The taste is full, yet gentle, with a clear aroma.

  • Type

    Honjozo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 1.5

  • Acid

    1.6

  • Amino Acid

    1.7

  • Ingredients

    Tsukushi Homare

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 901

  • Capacity

    1800ml

BANDAI

GENTEISHU

A light, aromatic and refreshing sake with a full, natural flavour. This sake is made under constant control of the sake tasting.

  • Type

    Honjozo

  • Alcohol By Volume

    14%

  • Nihonshudo

    + 1

  • Acid

    1.5

  • Amino Acid

    1.6

  • Ingredients

    Tsukushi Homare

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 901

  • Capacity

    1800ml

BANDAI

NIGORI

This sake has a gorgeous, sweet aroma and a rough but elegant mouthfeel. Without the addition of sugar, we have brought out the sweetness and taste of the rice.

  • Type

    Honjozo

  • Alcohol By Volume

    15%

  • Nihonshudo

    - 5

  • Acid

    1.7

  • Amino Acid

    1.3

  • Ingredients

    Tsukushi Homare

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 901

  • Capacity

    1800ml, 900ml

BANDAI

JOSEN

It has a smooth and crisp taste. It can be served cold, warmed or room temperature.

  • Type

    Futsushu

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 1

  • Acid

    1.6

  • Amino Acid

    1.7

  • Ingredients

    Tsukushi Homare

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 901

  • Capacity

    1800ml, 720ml, 300ml, 180ml cup

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