Kamonishiki Nifudasake Kikusui Junmai Daiginjō

Kamonishiki Nifudasake Kikusui Junmai Daiginjō ver.7 (荷札酒 黄水仙 純米大吟醸 ver.7) is made of Yamadanishiki (kōjimai) and Omachi (kakemai) rice from Akita milled to 50%. At the time of its release, Nifudasake, a fresh Junmai Daiginjō unlike any other Niigata sake, attracted much media attention, not least because it was brewed by then-university student Tanaka Yuichi (田中悠一), representing the next generation at Kamonishiki. This "Namazuke Genshu" is the origin of the Nifuda series.

Ver.7 is a Shiboritate (搾りたて), the freshest sake of the year, usually pressed during the cold months from November to March, unpasteurised, and directly bottled. Shipped as soon as possible, it is characterised by a young, fresh taste.

Kamonishiki Brewery (加茂錦酒造) was founded in 1893 (Meiji 26) in Kamo City, Niigata Prefecture, and has since been closely associated with the local area. For more than 120 years, its sake has been brewed as a regional product rooted in the daily life of Kamo. Over that time, Japanese eating and drinking habits have changed significantly. Meals are no longer centred solely on traditional Japanese cuisine, and alcoholic drinks now commonly include wine, beer, and spirits alongside sake. Within this broader food culture, the brewery has continued to consider how sake can remain enjoyable and relevant at the modern table. Kamonishiki is a small-scale producer, with natural limits on output and brewing capacity. Rather than pursuing volume, the brewery has focused on careful production and on making sake it considers sound.