Koji Sake 米花清酒

Daimon Mini Flagship Set (300ml x 3)

$600 $718

Taste 3 of Daimon Brewery's highly acclaimed sake in the comfort of your own home in 300ml bottles!

Daimon Brewery uses 200 years of sake-making knowledge, modern technology and fresh spring water from Ikoma mountain to produce a range of unique and delicious sake that are both sought after by many sake enthusiasts, and have been awarded by well-recognized sake competitions.

In this set, you will get to enjoy 3 of Daimon Brewery's flagship sake which are milled at 35%, 45% and 55%, allowing you the opportunity to savor and appreciate the difference between 3 'Yamada Nishki' sake. With the use of 300ml bottles, this set is a great addition to any sake tastings and/or food pairings at home.  


Products included:

-Daimon 35 Junmai Daiginjo 大門 35 純米大吟醸 300ml

Tasting NotesEasy to drink with a nice floral, slightly fruity bouquet. It starts with a slight sweetness of rice and expands into a bold, umami taste that is not overpowering with hints of white chocolate notes on the palate. It finishes clean and elegant and is not overly dry.

-Daimon 45 Junmai Daiginjo 大門 45 純米大吟醸 300ml

Tasting Notes: Subtle spiced nose. A very refreshing and dry sake that shows strength and character on the palate opening up to a light malt and cocoa bean note. An elegant texture with an acidic finish.

-Daimon 55 Junmai Ginjo 55 純米吟醸 300ml

Tasting Notes: A light spiced, sweet nose that has vegetal and mineralistic qualities from the nearby mountainwater, this sake is easy on the palate. Short finish with a subtle sweet aftertaste.


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.