Preparing steamed rice for koji. (Photo provided by Brooklyn Kura

Brooklyn Kura's First Junmai Daiginjo


Our friends at Brooklyn Kura weren't going to do a Junmai Daiginjo sake for a while, at least that's what they thought. The cost of polishing all your rice to 50% or below, as well as the added care and attention that goes into the koji-making and fermentation didn't seem wise at those early stages of their development. But when the opportunity arose to collaborate with the tojis (brewers) from Nanbu Bijin, one of Japan's most renowned breweries, it must have been too good to pass up.

Working together. (Photo provided by
Brooklyn Kura)

Nanbu Bijin is in Iwate Prefecture, in the very north of Honshu, Japan's biggest island. Founded in the early 20th century, it is a brewery held in extremely high regard for the quality of sake that has been produced here for more than a hundred years, and a hallmark of the lighter and cleaner style typical of the region. Matsumori san and Tamakawa san have been longtime tojis at Nanbu Bijin, in charge of the brewing tradition there for the past few decades, developing an almost unparalleled understanding of the intricate process of transforming rice into sake. Their willingness to assist and inspire young sake makers in the United States is a boon to the industry in general.

It is an acknowledgment of the hard work being done at Brooklyn Kura that this collaboration became a reality. We've been loving the opportunity to see (as well as sample) all the progress being made at the brewery since it first opened almost two years ago, and this collaboration is a result of their continued improvement and passion for crafting American sake. We're very excited here at Chambers Street, and we can't wait to see what else is coming from New York's only sake brewery. Oskar Kostecki

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Brooklyn Kura Junmai Daiginjo (Collaboration with Nanbu Biji

This sake was made with the collaboration of Matsumori san and Tamakawa san, two experienced toji from the Nanbu Bijin brewery in Japan.The toji assisted with the steaming of the rice, the production of koji rice, as well as starting the shubo (the fermentation starter). Not being able to stay for the duration of the fermentation, they nonetheless were a vital aspect in the making of this sake.

Made from 100% Yamadanishiki rice grown in California, polished to 50% of it's original size. A quite typical 30 day fermentation. Already on the nose, it feels more elegant than the Junmai Ginjo, without sacrificing too much exuberance. Bright aromas of green melon, fresh cut grass, white blossom, and a hint of lemon zest. The palate is energetic, with a soft and supple texture.The palate introduces more orchard fruit, green apple, apple peel, slightly under-ripe pear. There is also a hint of minerality, something slightly seashell-esque. As with all Brooklyn Kura sake, the attack is quite juicy and expressive, but the finish is remarkably dry and crisp. A beautiful first Junmai Daiginjo.

While most Broolyn Kura sake is completely unpasteurized, this  junmai daiginjo is namachozo, which means it goes through one pasteurization, after bottling. Oskar Kostecki

  • Out of Stock
  • Junmai
  • 0 in stock
  • $47.99

Brooklyn Kura Junmai Ginjo Nama #14 750ml

A new batch of the Junmai Ginjo Nama from our friends at Brooklyn Kura. This sake is aromatically very complex, with cantaloupe, cantaloupe rind, banana, citrus, lemon rind, yellow flowers, yogurt, and a slightly green, grassy quality all present on the nose. The palate is bright, with great acidity, but still has the mouth-coating quality I've come to associate with Brooklyn Kura sake. It is drier than previous versions, but still comes in at a Sake Meter Value (Nihonshudo) of -1, making it just a tiny touch off-dry, though this is balanced fantastically by the vibrant acidity. This sake is perfect as an apéritif, or with light fare, salads, crudo, or creamy cheeses. Oskar Kostecki

  • Out of Stock
  • Junmai
  • 0 in stock
  • $29.99