• YamadBrewery: Kojima Sohonten
• Alcohol: 16%
• Classification: Junmai Daiginjo Fukurotsuri (Drip-sake)
• Prefecture: Yamagata GI
• Rice Type: Yamada Nishiki
• Seimaibuai: 35%
• SMV: 0
• Bottle Size: 720ml

Toko Ultraluxe Junmai Daiginjo is produced in Yamagata Prefecture by Kojima Sohonten, a brewery founded in 1597, using Yamada Nishiki rice polished to 35%.

Lychee, wild strawberry and grapefruit are joined by white flowers and subtle white pepper. The palate is silky and concentrated, with precise acidity, refined fruit and a long, seamless finish.

The sake is collected using the traditional fukurotsuri method, where the fermented mash is suspended in bags and only the liquid that drips naturally by gravity is used. This avoids mechanical pressure and helps preserve purity, aroma and texture.

For me, this is a very complete expression of modern Junmai Daiginjo. The aromatics are polished and expressive, but there is also enough structure and concentration to make the sake interesting beyond its perfume.

Serve: Chilled, approximately 45–50°F.

Pair with: Oysters, caviar, scallops, sashimi, lobster, white fish, delicate poultry dishes, or soft-ripened cheeses.