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SHIGEMASU

Daiginjo Hakoiri Musume Drip

This luxurious sake is made from Yamada Nishiki from Itoshima, Fukuoka Prefecture, milled down to 40% in our own rice milling machine. The moromi was slowly fermented at low temperatures, then placed in a sake bag to collect only the natural drippings. It is characterized by a gorgeous aroma similar to melon or apple and a clean, refreshing finish.

  • Type

    Daiginjo

  • Alcohol By Volume

    17%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    1800ml

SHIGEMASU

Junmai Daiginjo Drip

This luxurious sake is made from Yamada Nishiki from Itoshima, Fukuoka Prefecture, milled down to 40% in our own rice milling machine. The moromi was slowly fermented at low temperatures, then placed in a sake bag to collect only the natural drippings. It is characterized by its banana-like aroma and full-bodied flavor.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    17%

  • Nihonshudo

    + 1-2

  • Acid

    1.2-1.4

  • Amino Acid

    1.0-1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    720ml

SHIGEMASU

Daiginjo Drip

This luxurious sake is made from Yamada Nishiki from Itoshima, Fukuoka Prefecture, milled down to 40% in our own rice milling machine. The moromi was slowly fermented at low temperatures, then placed in a sake bag to collect only the natural drippings. It is characterized by a gorgeous aroma similar to melon or apple and a clean, refreshing finish.

  • Type

    Daiginjo

  • Alcohol By Volume

    17%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Omachi Junmai Daiginjo

Omachi from Okayama Prefecture is milled down to 40% in our own milling machine and fermented slowly at low temperatures. Omachi was called 'phantom rice' at one time due to its difficulty in cultivation, which led to a sharp decline in production. Currently, due to strong demand from sake breweries, production has recovered and it is used in large quantities throughout the country. Sake made from Omachi is characterised by a full flavour and a good acidity that comes with Omachi.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.0-1.2

  • Ingredients

    Omachi

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    720ml

SHIGEMASU

Daiginjo Hakoiri Musume

Yamada Nishiki rice from Itoshima, Fukuoka prefecture, is polished down to 40% in our own milling machine and fermented slowly at low temperature. As the name suggests, this sake is brewed using the brewing techniques and spending time and effort as raising a precious daughter. It is characterized by its gorgeous aroma, which resembles melon or apple, and its refreshing taste. Hakoiri Musume was previously used as the in-flight sake for JAL's international first-class flights.

  • Type

    Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    720ml, 180ml

SHIGEMASU

Junmai Daiginjo

Yamada Nishiki rice from Itoshima, Fukuoka Prefecture, is polished down to 40% in our own milling machine and fermented slowly at low temperature. It is characterized by a clean but gentle full flavor that comes with Junmai Daiginjo and a banana-like aroma.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.2-1.4

  • Amino Acid

    1.0-1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Jukusei Daiginjo Kotan

Yamada Nishiki from Itoshima, Fukuoka Prefecture, is milled down to 40% in our own milling machine, and the daiginjo is fermented slowly at low temperature and stored in the brewery's cold storage for 3-5 years. The roughness of the new sake is completely removed, therefore, the flavor is rounded. It is characterized by its matured aroma, which has changed over time from the gorgeous fragrance of Daiginjo. It is recommended to be served lukewarm.

  • Type

    Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Junmai Daiginjo 50

Yamada-Nishiki from Itoshima, Fukuoka Prefecture, was polished down to 50% in our own milling machine and fermented slowly at low temperature. It is characterized by a clean but gentle full flavor that comes with Junmai Daiginjo and a banana-like aroma.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.2-1.4

  • Amino Acid

    1.0-1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

SHIGEMASU

Daiginjo 50

Yamada Nishiki from Itoshima, Fukuoka Prefecture, is milled down to 50% in our own milling machine and fermented slowly at low temperature. It is characterised by a gorgeous aroma similar to melon or apple and a clean, refreshing finish.

  • Type

    Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

SHIGEMASU

Ginnosato Junmai Daiginjo 50

Gin-no-Sato is a rice bred at the Kyushu-Okinawa Agricultural Experiment Station from a cross between Yamada-Nishiki, a rice suitable for sake brewing, and Saikai 222, which is descended from Yamada-Nishiki. Sake made from this 'Gin-no-sato' has the same clean and crisp taste as Yamada-Nishiki. Enjoy the subtle melon- and apple-like aroma.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.0-1.2

  • Ingredients

    Ginnosato

  • Polishing Ratio

    50%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

9

This experimental Junmai Ginjo was born out of the Toji's desire to make sake with pure No. 9 yeast once again. The "9" in the name comes from the No. 9 yeast. Originally, if you use the No. 9 yeast to make a Junmai Ginjo, you tend to get an aromatic, Ginjo-like finish, but with the sake brewed by Shigemasu, the koji is hardened so that the sake does not have a sweetness, and it grows to be delicious for a year or two. However, before maturing, it tends to have a slightly bitter taste, known as otoko (men's) sake, and is difficult to drink, therefore, it is matured sufficiently before shipping.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Kyokai 9

  • Capacity

    1800ml, 720ml

SHIGEMASU

Sakekore Nipponn no Tamashii

Yamada Nishiki from Itoshima, Fukuoka Prefecture, was milled down to 55% in our own rice milling machine and fermented slowly at low temperature. This sake was created with the prayer for the restoration of Japanese sake and the sincere wish that sake will be the 'power water of happiness' that enriches and energises people's lives as food for the mind and body. It is characterized by its banana-like aroma and moderate acidity.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.0-1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Kojiya Junmai Ginjo

The company's family business has been making koji for brewing miso and soy sauce since the beginning of the Edo period. Later, in 1717 (Kyoho 2), The founder: Takahashi Rokuroemon opened a sake brewery, which has long been known locally as 'Kojiya'. This Kojiya combines the richness and flavor of a Junmai Ginjo with a refreshing Ginjo aroma. Enjoy it cold or lukewarm.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon, Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

SHIGEMASU

Kojiya Ginjo

The company's family business has been making koji for brewing miso and soy sauce since the beginning of the Edo period. Later, in 1717 (Kyoho 2), The founder: Takahashi Rokuroemon opened a sake brewery, which has long been known locally as 'Kojiya'. Kojiya combines a refreshing Ginjo aroma with a clean, Ginjo-style throat sensation. Enjoy it Cold or lukewarm.

  • Type

    Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.2-1.4

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon, Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

SHIGEMASU

Ginnosato Junmai Ginjo

Gin-no-Sato is a rice bred at the Kyushu-Okinawa Agricultural Experiment Station from a cross between Yamada-Nishiki, a rice suitable for sake brewing, and Saikai 222, which is descended from Yamada-Nishiki. Sake made from this 'Gin-no-sato' has the same clean and crisp taste as Yamada-Nishiki. It is characterised by a good acidity and a clean throat.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Ginnosato

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Tokubetsu Junmai

Yamada Nishiki rice from Itoshima, Fukuoka Prefecture, is polished down to 60% in our own milling machine and carefully brewed. It is characterized by the clean taste of Yamada Nishiki and the fullness and lightness typical of Junmai sake. Enjoy the subtle banana-like aroma.

  • Type

    Tokubetsu Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Classic Tokubetsu Junmai Omachi

Omachi from Okayama Prefecture is milled down to 60% in our own milling machine and fermented slowly at low temperatures. Omachi was called 'phantom rice' at one time due to its difficulty in cultivation, which led to a sharp decline in production. Currently, due to strong demand from sake breweries, production has recovered and it is used in large quantities throughout the country. Sake made from Omachi is characterised by a full flavour and a good acidity that comes with Omachi.

  • Type

    Tokubetsu Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.4-1.6

  • Amino Acid

    1.1-1.3

  • Ingredients

    Omachi

  • Polishing Ratio

    60%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Dry Junmai

Gin-no-sato from Yame, Fukuoka Prefecture, is polished down to 55% in our own rice-polishing machine and carefully brewed. It is characterized by a clean, dry throat with a Junmai-like flavor. Enjoy the subtle banana-like aroma.

  • Type

    Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 9-10

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Ginnosato

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

SAKANA JAPON

Yume Ikkon is polished down to 60%. Tokubetsu Junmai made at the end of the year and matured for 10 months in a refrigerator at -2°C. This sake is a collaboration between a fisherman and a brewery. The fourth generation owner of Yamasaki Liquor Store is a fisherman by profession. "I want a sake that goes well with my beloved Blackfin Seabass!" After exchanging ideas with his fishing buddies, He designed the quality of the sake, which was then brewed by the Shigemasu brewery, Takahashi Shoten, in Yame, Fukuoka Prefecture. It is characterized by a slightly dry, full-bodied flavor and exquisite bitterness.

  • Type

    Tokubetsu Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    60%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Classic Tokubetsu Junmai

Yume Ikkon from Fukuoka Prefecture is polished down to 60% in our own milling machine and carefully brewed. Enjoy the slightly dry, full-bodied flavor with the reprinted label. It is recommended to be served lukewarm to get a taste of the Junmai-shu character.

  • Type

    Tokubetsu Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    60%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Fukukitaru Tokubetsu Honjozo

It is characterised by a clean mouthfeel and refreshing throat sensation.

  • Type

    Tokubetsu Honjozo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.2-1.4

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon, Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml

SHIGEMASU

Super Dry Tokubetsu Honjozo

Yume Ikkon from Fukuoka Prefecture is polished down to 55% in our own milling machine and carefully brewed. It is characterized by a refreshing throat sensation with a full-bodied flavor. It is the driest sake in our range of Shigemasu.

  • Type

    Tokubetsu Honjozo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 11-12

  • Acid

    1.2-1.4

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

SHIGEMASU

Handmade Jizake Honjozo

Yume Ikkon from Fukuoka Prefecture is polished down to 65% in our own milling machine and carefully brewed. It is the basic signature sake of Shigemasu, which receives broad support in its hometown of Yame. It is a sake with a clean throat and a taste typical of Honjozo. It can be enjoyed at room temperature or warmed up.

  • Type

    Honjozo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.2-1.4

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    65%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml, 180ml

SHIGEMASU

Daiginjo Sakekasu Shochu

Sakekasu shochu made exclusively from the sake lees of Daiginjo sake brewed with Yamada Nishiki, a rice suitable for sake brewing. It has a refreshing aroma similar to that of Ginjo and a light, refreshing taste. It is recommended to drink on the rocks or in a highball style.

  • Type

    Shochu

  • Alcohol By Volume

    16%

  • Nihonshudo

     

  • Acid

     

  • Amino Acid

     

  • Ingredients

    Sake Lee from Daiginjo

  • Polishing Ratio

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

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