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Japanese Daiginjo sake of the highest quality
Japanese Daiginjo sake of the highest quality
Japanese Daiginjo sake of the highest quality
Japanese Daiginjo sake of the highest quality

  • On offer

Kankyo Shuzo

Shitenno Choshun Daiginjo Sake

Special price €27.99 Regular price €54.99
Save 49%

Price per liter€38.88 per  l

incl. VAT.

plus shipping (will be charged at checkout)

Content: 0,72l / Alcohol: 16.5%

Delivery time: 2-4 working days

Bottle size

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This sake will soon reach the recommended aging limit of 2 years from the bottling date (bottled 06/2024), but it is still in excellent condition. It can be enjoyed without any loss of quality until the end of June 2026, though it will likely remain at its best for another 3–4 months. Please note: For the best enjoyment, it is recommended to consume the bottles promptly, as any potential loss of quality will then be barely noticeable or not noticeable at all!
The Shitenno Choshun is a fine Daiginjo sake, made with the finest Yamada Nishiki rice from Hyogo and a polishing ratio of 50%. This premium sake is fermented at low temperatures to create an elegant flavor, a wonderful texture, and a fruity aroma. 

Learn more

The producer of Shitenno Choshun Daiginjo Sake is Kankyo Shuzo in Aichi Prefecture, who makes this elegant sake with the clearest water from the Kiso River. The nose initially reveals airy nuances of sour cherry, pineapple and floral aromas, before a slight acidity and fine umami follow. This sake goes well with cheese, tofu and white fish.

Tasting notes

Nose: Airy, pineapple, sour cherry.

Taste: Fine acidity, floral, gentle umami.

Character: Complex, elegant, dry, medium-long finish, slightly astringent.

Daiginjo Sake
Japanese alcoholic drink based on rice
Rice polish: 50%
Rice variety: Yamada Nishiki (Hyogo)
Sake Meter Value: +4
Net quantity: 720ml
Alcohol: 16,5% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About the manufacturer

Kankyo Shuzo, founded in 1862, is now in its 7th generation. The company has been producing mirin ever since. The small company is based in the city of Kanie in Aichi Prefecture. Kanie is also known as a water town, as a quarter of the city is taken up by rivers. There have been many sake and soy sauce breweries here for centuries, as the area is blessed with particularly pure and high-quality water.

During the Second World War, Kankyo Shuzo was forced to temporarily stop producing mirin due to the shortage of rice in the country, which was reserved for feeding the population. The only exception was the production of sake, which Kankyo Shuzo concentrated on at this time, thus ensuring the company's survival. The production of mirin was resumed in 1951, retaining the high quality of the ingredients and the traditional production process. Kankyo Shuzo is a true craft company and uses only locally produced ingredients to control the quality and taste of its products. Many producers add sugar during the fermentation of mirin to speed up the maturation process. Kankyo Shuzo does not do this. The manufacturer does not add sugar or other additives. The resulting production process is therefore much slower, but the flavors are much more natural and pure. And you can taste that too!