(Mountain Flowers)

Sanka (Mountain Flowers) is as fresh as an alpine meadow in the spring. Mild fruit aromas and savory flavors make it the perfect daiginjo to pair with food.

  • Junmai Daiginjo
  • Masumi No. 7 Yeast
  • Rice polished to 45% remaining
  • 15% alcohol

Sommelier Motohiro Okoshi Comments

  • Tasting
  • Aromas of white peach, banana, steamed rice, with hints of sour cream. Bright yet gentle aroma.
  • There is a mild sweetness pervaded by the umami of rice, and a modicum of acidity and bitterness that provides balance and contrast.
  • The texture is soft and spreads in the palate along with a slightly milky character that reverberates peacefully in the finish.
  • Pairing
  • Fig Shiroae, mozzarella and white peach salad, smoked salmon and okara ae The sweetness of the sake and the food lend a soft texture to the tasting experience.

Sommelier Motohiro Okoshi Profile

1976 Born in Sapporo, Hokkaido
Motohiro studied viniculture and winemaking for three years in France. Upon receiving his diploma, he returned to Japan and became sommelier at the celebrated Ginza L'ecrin restaurant. He then set out as an independent sommelier and wine taster, gaining experience as a consultant and educator for wineries and restaurants both within Japan and around the world. His logical and precise approach to wine and sake appreciation and pairing has made him one of Japan's premier drinks professionals. He has since expanded his focus to become the owner of the highly reviewed "An Di" and "An Com" modern Vietnamese restaurants in Tokyo, where he showcases his masterful understanding of how to pair wines and sakes with cuisine inspired by both Asian and European food cultures.

Sanka (Mountain Flowers)
Junmai Daiginjo Genshu
Year-round in limited quantities
Rice, water, koji, yeast
Yamada Nishiki (Hyogo Pref.)
Polishing rate
45% remaining
Serving temperature
Cool and dark


1800ml, 720ml, 300ml