“Sake with meat? Try Daijiro!”
Hello! I’m Seo, a Sake Diploma holder.
Think meat only goes with red wine? Think again!
Sake can be an incredible match too.
This time, we’re introducing Daijiro, a premium sake from Shiga Prefecture, with a rich rice flavour that pairs beautifully with meat.
One of sake’s great charms is how its taste changes with temperature. Served chilled, it leaves a clean, refreshing finish. Warmed, it blends seamlessly with the richness of meat, creating a deep, satisfying pairing.
▶ Key Points
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A junmai sake with a rich, full-bodied rice flavour
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Brewed using traditional Yamahai and Kimoto methods
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Also perfect when served warm
(1) Daijiro Yamahai Junmai Ginfubuki
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Brewery: Hata Shuzo, Higashiomi, Shiga Prefecture
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Ships to: Japan, Australia, Taiwan
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Rice: Ginfubuki, grown in Shiga Prefecture
＜A Dry Junmai Sake That Pairs Perfectly with Meat!＞
A crisp, clean sake that lets you fully enjoy the rich flavour of rice. It’s crafted using the traditional Yamahai method, a time-honoured brewing technique. This sake is made with 100% locally grown Ginpuppetsu rice from Shiga Prefecture, reflecting a commitment to regional ingredients.
Note: Today, around 90% of sake is made by adding lactic acid. The Yamahai method uses naturally occurring lactic acid bacteria, preserving the classic, traditional brewing style.
(2) Hata Shuzo Daijiro Kimoto Junmai
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Brewery : Hata Shuzo, Higashiomi, Shiga Prefecture
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Ships to: Japan, Australia, Taiwan
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Rice: Yamada Nishiki, grown in Shiga Prefecture
＜For Those Who Crave a Bold Junmai Sake!＞
A crisp sake that lets the rich flavour of rice shine through. It’s brewed using the traditional Kimoto method, a classic sake-making technique. This sake is made with 100% locally grown Yamada Nishiki rice from Shiga Prefecture, reflecting a dedication to regional ingredients.
Note: The Kimoto method involves the labour-intensive Yamaoroshi process, where steamed rice and koji are manually mashed. This traditional approach requires even more effort than the Yamahai method, resulting in a sake with remarkable depth and character.
▶ About the Brewery
Hata Shuzo Co., Ltd. | Established 1914
The brand Daijiro was created by the fourth-generation owner with the vision that “rice growers, sellers, and drinkers can see each other’s faces and share their stories.” The name Daijiro itself comes from the founder.
For Daijiro’s labels, the brewery uses traditional Japanese paper (washi) from a local social welfare organisation in Shiga Prefecture called Ajisai-en. Each sheet is handmade using the Tamezuki method from kozo (mulberry) fibres, giving every label a unique character. The carefully crafted paper is applied to each bottle with great care, making every bottle truly special. (Excerpted from the brewery’s official website)
＼Try a Variety First／
This time, we’ve selected full-bodied sakes that pair beautifully with meat, but feel free to try a few and see what you like best! Discover the type of sake that truly delights your palate.
＼Monthly Sake Recommendations／
Every month, Uchida and Seo from Diploma share their top sake picks, curated around a specific theme!
See Diploma’s recommended articles here
＼Available Online & In-Store／
At Tabitebako stores, we always stock over 50 types of sake and more than 10 island craft beers! On our EC site, we deliver carefully selected popular sakes, with shipping available to Japan, Taiwan, and Australia. If you’re visiting Tokyo’s Tsukiji area, be sure to stop by the store and explore in person!
🗾 Store Map
Author: Seo, Sake Diploma
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