Gekkeikan Daiginjō Namazume

Gekkeikan Daiginjō Namazume (大吟醸 生詰) is made of Gohyakumangoku rice milled to 50% and a new yeast variety developed by Gekkeikan. It has a fruity aroma, like fresh green apples and pears, and a smooth, light, and refreshing mouthfeel. The gorgeous aroma lingers on for a long time, while at the same time, the aftertaste is clean and crisp. Best enjoyed chilled. It goes well with lightly flavoured dishes such as white fish carpaccio, grilled horse mackerel with lemon juice and chilled tofu, and fresh cheese like mozzarella and cream cheese.

Gekkeikan Brewery (月桂冠株式会社) is located in Fushimi, Kyōto, a location well-known for its high quality of water, and was founded in 1637 by Ōkura Jiemon (大倉治右衛門). In 1905, the brand name Gekkeikan ("crown of laurel") was adopted as the company's formal pledge to perfection. It is one of the world's oldest companies and is a member of the Hénokiens. Nowadays, Gekkeikan, one of Japan's most popular brands, is run by Ōkura Haruhiko (大倉治彦) in the 14th generation. Gekkeikan's North American subsidiary, Gekkeikan Sake (USA), Inc., is located in Folsom, CA, and has a market share of 25% in the US sake market. Gekkeikan had been the leading sake manufacturer for several decades until Hakutsuru Shuzō overtook it in 2002.