Discover the refined elegance of this exceptional Daiginjo sake from Hyōgo. Beautifully crafted it delivers delicate honeydew melon notes balanced with umami undertones and remarkably low acidity. The result is a beautifully harmonious sake that feels effortless on the palate. Serve chilled between 6–8°C to fully appreciate its sophisticated character and gentle complexity.

About the Producer

Dreamsake sake is produced in Hyōgo, Japan, which is known as the birthplace of premium Sake. The brewery was founded in 1889. It gained national prestige in 1913 when it was chosen as the Sake supplier for the Imperial Household - a huge honour in Japan. It continues to supply Sake for imperial ceremonies today. The brand, Dreamsake, was founded to showcase high-grade Sake from Japan to a global audience, with a focus on clean drinking options. It is made with natural ingredients such as premium rice, koji, and water, and is crafted by master brewers. The brewery follows Eco-conscious brewing techniques and takes steps to reduce energy use, manages water sustainably and supports local rice farmers through long-term partnerships.

Vineyard and Winery

Located in the Nada-Gogō, Japan’s most famous Sake-producing area, known for its excellent water (Miyamizu) and ideal sake-brewing climate. Hyōgo, has cold winters and moderate summers, which is ideal for Sake production. The Rokkō Mountains provide clean air and pure water, further enhancing the quality. The Sake uses Yamada Nishiki Rice, which is widely considered the “King of Sake Rice” and results in a smooth flavour. The prefecture’s climate and terroir are particularly suited to growing this prized variety. The “Miyamizu” well water found in the Nada region is renowned for its purity and mineral composition. Its high mineral content, particularly calcium and potassium, is believed to be crucial for the growth of robust yeast and the development of complex sake flavours. The slightly hard water also helps create a clean, crisp finish. This mineral-rich water helps produce a crisp Sake style known as “tanrei karakuchi” which translates as light and dry.

This premium Sake production elevated the traditional process by using meticulous attention to detail. Highly polished Yamada Nishiki rice was brewed under precise temperature control during koji cultivation and secondary fermentation. Koji (aspergillus oryzae) is filamentous fungus that acts as a starter for fermentation, converting the rice's starch into sugar, while its enzymes simultaneously create the umami-rich amino acids. Slow, low-temperature fermentation developed complex flavours, with the premium water source of Miyamizu being employed. Extended maturation periods further refined the Sake, resulting in a nuanced and elegant beverage. Master brewers (Toji) oversee every step, ensuring the highest quality. This Sake is also 'clean' - it has zero sulphites and preservatives.