Fine bubbles from secondary fermentation in the bottle
Smooth and silky sake using water drawn from a subterranean river of the Southern Alps.
Spirit aged in whiskey casks using sake lees with an exquisite aroma
Skincare brand COJIE using all-natural koji sugar, a product of the sake rice fermentation process
Collaboration with the master of French cuisine
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Diners Club The 60th Anniversary Project Original Junmai Daiginjo
Junmai Daiginjo specially brewed to celebrate the 60th anniversary of Diners Club in 2020.
Junmai Daiginjo specially brewed to celebrate the 60th anniversary of Diners Club in 2020.
Diners Club members were involved in the planting and harvesting of Yumesansui, a variety of rice suitable for sake brewing. Brewing Yumesansui polished to 37% with the pristine waters of Hakushu, this richly-aromatic Junmai Daiginjo sake was created under the direction of Shichiken’s master brewer.
Diners Club
The 60th Anniversary Special Event
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Blue sky classroom “Inexperience of harvesting rice for parents and children” | Blue sky classroom “rice planting experience for parents and children” |
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