Koganei Junmai Daiginjō Morishō

Koganei Junmai Daiginjō Morishō (黄金井 純米大吟醸盛升) is a masterpiece made of Yamadanishiki rice milled to 38% and pure water from the Nanasawa River. It has a refreshing, elegant ginjō aroma reminiscent of fruit and a slightly sweet flavour paired with the smooth and delicate taste of Junmai Daiginjō. Best consumed at 5-10°C.

Latest awards:

• London Sake Challenge 2019 Gold Award Winner
• IWC (International Wine Challenge) 2020 Silver Award
• The Fine Sake Award Japan (ワイングラスでおいしい日本酒アワード) 2021, 2023 Gold Award Winner
• Sake Competition 2019, 2023 Silver Award

Koganei Shuzō was founded in 1818 at the present location of the brewery in Shichisawa, Tamagawa-mura, Sagami. Koganei Denshiro (黄金井伝四郎), the first-generation head of the brewery, was born to a tofu maker and started a small sake brewery using the brewery's underground water that still gushes from the same spot. In those days, sake was brewed naturally from locally harvested rice and using the brewery's underground water. Today, in addition to Daiginjo and light, dry sake, new products showcase the original flavour of sake breweries by distilling and brewing closer to traditional methods, with a sense of history. Since 2006, a junmai sake made from locally grown Kinuhikari rice harvested in Atsugi has been available under the name "Junmai Sake Denshiro", named after the founder. Currently, Atsugi-grown Harumi rice is used as the raw material and has become a recommended variety in Kanagawa, enhancing the sake's flavour and mellowness. In 2019, a warehouse was set up in the 80-metre underground gallery of Miyagase Dam to produce 'dam storage sake' (ダム貯蔵酒), contributing to tourism in the Higashi-Tanzawa region.