NOGUCHI NAOHIKO Junmai-Daiginjo Yamadanishiki 2019
100% Tojo Yamada Nishiki from Hyogo, polished to 50%. A junmai daiginjo with a lifted fruit aroma and the roundness of ice-temperature maturation.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Yamada Nishiki, honed by time
Made from 100% Hyogo-grown Yamada Nishiki rice, polished to 50%, this is a 2019-vintage junmai-daiginjo non-filter nama-genshu. Without pasteurisation, filtration or added water, it was matured at near-freezing temperature in the brewery’s cellar for more than three years. While keeping the rice’s own contours intact, it quietly draws out the depth and lustre that only time can bring.
Vivid fruit character, touched by maturity
A showy aroma of lychee and pineapple is joined by nuances of caramel and vanilla from maturation. Bright, elongated acidity draws in the sweetness, carrying its dense character into a long, clean finish.
Keep refrigerated. Those layered aromatics carry all the way through to the finish.
NOGUCHI NAOHIKO · Noguchi Naohiko Sake Institute · Ishikawa
Founded in 2017 to carry the techniques, spirit and way of life of master toji Naohiko Noguchi forward to the next generation, the institute is based in Kannonge, Komatsu City, Ishikawa Prefecture. Working with water, rice and time, it carefully brews sake of varying character — from junmai and yamahai to vintage unfiltered nama-genshu.
On 16 October 2026, on the recommendation of Japan’s Council for Cultural Affairs, Naohiko Noguchi was named a holder of the Important Intangible Cultural Property “ginjo-zukuri” — commonly known as a Living National Treasure. Ginjo-zukuri is the first sake-making technique to be chosen. Read the story
Question 1
Which rice is used?
- Hyogo-grown Yamada Nishiki
- Komatsu-grown Gohyakumangoku
- Iwate-grown Ginginga
Read the answer and explanation
Correct answer: A — Hyogo-grown Yamada Nishiki
Answer: Hyogo-grown Yamada Nishiki. The linked section gives the source detail.
Question 2
Are filtration, pasteurisation and dilution used?
- All three are used
- None of the three is used
- Only dilution is used
Read the answer and explanation
Correct answer: B — None of the three is used
Answer: None of the three is used. The linked section gives the source detail.
Question 3
What is the rice-polishing ratio?
- 30%
- 40%
- 50%
Read the answer and explanation
Correct answer: C — 50%
Answer: 50%. The linked section gives the source detail.
A bright tropical aroma that draws in dessert and shellfish
The distillery does not publish official food pairings. What follows are four directions read from the aromas and taste structure that can be confirmed. From the lychee and pineapple that lift first, through to the caramel and vanilla that ageing leaves as a base note, this is the most aromatic sake in the range. A lively acidity and an almond-like bitterness in the finish keep that brightness from tipping into excess sweetness.
Food-pairing literature notes that a bright, tropical-fruit aroma tends to connect with sweet fruit in the same register, or with dishes that close on acidity. This sake’s lively acidity and almond bitterness act as the frame that keeps its bright aroma from drifting into excess sweetness.
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