Kokken Junmai

Kokken Junmai (純米酒 國権) is made of Yamadanishiki (kojimai) and Yumi no Kaori (kakemai) rice milled to 60% to bring out the characteristic flavour of the rice itself. Nicely tart, slightly bitter, and relatively dry, its unique flavour stands out even more if you drink it hot—Kokken Junmai's distinctive taste pairs well with richly flavoured dishes.

Kokken Brewery, established in 1877, only produces high-quality sake classified as Tokutei Meishō (特定名称酒, special designation) by Japan's National Tax Agency. On average, sake rice is polished to 55%. The brewery uses pure water from Oku Aizu. Junmai Daiginjō "Kokken," the masterpiece by Nanbu Tōji Sato Yoshihiro, has won the Gold Award at the National New Sake Contest many times. Junmai Daiginjō "Ichikichi", which uses a unique yeast developed by Fukushima Prefecture, won the Governor's Award in the Junmai category of the Fukushima Prefecture New Sake Contest.