The Toji Series II

At the end of 2021, Daimon Brewery launched the 'The Toji Series Edition 1 Junmai Daiginjo'. This incredible, limited edition sake was highly sought after by sake enthusiasts around the world! Even Sotheby's had listed bottle No.0001 for auction (Lot 5087)! Today, Daimon is excited to announce that it will launch its newest version in the winter of 2022 - 'The Toji Series II'!

Daimon gathered valuable feedback from sake connoisseurs and drinkers, to create "Series II"! As the name suggests, the "The Toji Series" sake was developed and brewed by Daimon's Toji(chief brewmaster). With years of professional experience and an innate sense of sake, they have designed the secret blending recipe that adds to the "Edition 1's" unique flavour! This new formula has added an unexpected blend of sake to bring sake fans an even more luscious taste. 

Unlike other aged sake 'The Toji Series II' is extremely rare, in that it can be aged further. You can enjoy its unique mature flavour as it is, or further age it in your wine fridge/cellar! This in turn creates a 'The Toji Series II' that is unique to you!!!  

'The Toji Series II' is limited to 1,000 bottles world-wide, and comes in a white swing-top sake bottle which is then packed in a cedar wood box, each acquiring their own unique number. A guaranteed collectible for any sake lover and an exquisite gift to impress!

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.


Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.




Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).




Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.




Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.



Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.



Nama Chozo

Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.


生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.




Funashibori :



After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.



Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods



Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.




Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.




Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.




Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")



We will add to this list as it goes. 

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