The Toji Series (Vintage 1999 BY02)


**Early Bird offer for target Delivery: Mid-December**

!!!Early bird price $1500 at checkout until 10 December 2021!!!


Daimon Brewery is proud to announce a new Limited Edition Series called The Toji Series.  Toji (杜氏) is the Japanese name for the Sake Master Brewer.  At the turn of the century, Mr. Daimon Yasutaka (the 6th generation Kuramoto of Daimon Brewery and the Toji of that time) set out to age some sake in tank.  In 2021, together with Mr. Uei Ryusuke (the current Toji of Daimon Brewery), they have produced a limited number of bottles of astounding beauty by blending the koshu (aged sake) with a batch of top grade award-winning Junmai Daiginjo.


This is Osaka’s first Limited Edition Koshu blend. Combining the 4 time Gold Medal champion Daimon 35 with a 22 year old Koshu sake has enabled Daimon Brewery to launch this very special and limited sake.The Toji Series is a representation of the true core of Daimon Brewery – Umami.  It is a powerhouse of a sake with outstanding delicious proportions. It celebrates the skills and techniques of two generations of Toji, and is a homage to the long history of sake-making. “The Toji Series Vintage 1999 BY02” is the first of the Toji Series by Daimon Brewery.


This limited edition product comes in a beautiful white ‘swing-top’ bottle and is presented in a
wooden cedar box, with each bottle individually numbered and signed by Daimon-san himself.  It is ready to be enjoyed immediately, or can be aged further in bottle. In the end when the sake is gone, the bottle and box will be an irreplaceable trophy to keep. 


Tasting Notes:
On the nose, it has a beautiful aroma with a faint Matsutake mushroom nose and hints of charcuterie. The palate starts off sweet and umami forward, the complexity of flavours then evolves to bring a mature umami bomb, with hints of minerality and a deliciously cured egg yolk flavour. A cascading long finish that allows you to enjoy it alone, or with the finest of Japan’s cuisine.

This sake is excellent with:
  • Grilled Meats
  • Mushroom
  • Deli Meats
  • Strong Flavored Cheese
  • Digestif (in a whiskey tumbler)
Rice Hyogo Yamada Nishiki (兵庫山田錦)
Milling Rate Under 50%
Alcohol Content 18%
Dryness Slightly sweet
SSI Class Rich
Sake meter value -5
Area Osaka (大阪府)
Serving Temperature 13°C

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 rhat 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.




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.