橘 純米 大吟醸
Tachibana Junmai Daiginjo
by Kitsukura Brewery 橘倉
Crafted by 330 years 330-year-old Kitsukura Brewery, Tachibana Junmai Daiginjo is an elegant expression shaped by its birthplace, Nagano.
Brewed with locally grown Miyama-Nishiki rice polished to 49%, and soft spring water from the Yatsugatake mountains, it is defined by a silky texture, gentle sweetness, and refined rice depth.
Taking its name from the Tachibana clan of the Heian period (794-1185AD), the sake reflects a sense of continuity refined through time.
The first impression is soft and composed, unfolding into rounded rice umami and a refined aromatic presence that never seeks excess.
Smooth, graceful, and impeccably clean in its finish, this Junmai Daiginjo offers finesse that invites unhurried enjoyment, whether on its own or at the table.
Origin
Type
Amount
Alcohol
Tasting Profile
Rice
Polish Rate
SMV
Best served
Saku, Nagano
Junmai Daiginjo
720ml
16.0%
Silky & Gentle Sweetness
Miyama Nishiki
49%
+2
Chilled, Cellar Cool
Taste
The aroma is refined and softly expressive, showing gentle fruit tones alongside polished rice nuances.
On the palate, it is smooth and finely textured, opening with soft sweetness before transitioning into a graceful mid-palate of rice umami and delicate fruit character.
Miyama-Nishiki contributes clarity and a clean structural line, while the softness of the spring water adds roundness.
The finish is crisp, polished, and quietly aromatic, leaving a sense of purity and understated elegance.
Food Pairing
Light, ingredient-focused seafood:
Delicate white fish, sashimi, salt-grilled seafood, lightly seasoned carpaccio
White meats and herb-accented preparations:
Gently roasted poultry, lightly grilled pork loin, dishes using subtle herbs
Cream-based dishes and soft cheeses:
Risotto, Fresh cheese, moderately creamy dishes
Serving Temperature
Well-Chilled (8–10°C): Highlights purity and clean structure
Lightly Chilled (10–12°C): Best balance of sweetness, umami, and aroma
Cellar-Cool (12–15°C): Most expressive aroma
Store in a cool, dark place away from heat and light; once opened, keep refrigerated and enjoy within 1-2 weeks after opening.
Miyama Nishiki Rice
Tachibana Junmai is made exclusively from Miyama Nishiki rice grown locally in the hometown of Kitsukura Brewery, Saku City.
Miyama Nishiki was developed in Nagano in the 1970s to achieve three key traits: strong cold resistance, resistance to lodging, and stable formation of shinpaku (Starch Core).
The parameters of shinpaku, such as size and position, remain consistent across grains, allowing the rice to withstand polishing without cracking and to enable even koji propagation.
It yields Sake with clarity, sharpness, and a transparent profile. Aromas tend toward subtle green apple or muscat nuances, with crisp acidity and a refreshing finish rather than pronounced richness.
It shares the lightness of Gohyakumangoku while offering slightly more aromatic lift, standing in contrast to the fuller and more expressive character associated with Yamada-nishiki.
Creator of Tachibana
Kitsukura Brewery
Saku City, Nagano
Founded in 1696 in Saku City, Nagano Prefecture, the brewery has adhered to a philosophy that “Sake is a gift from nature”, and has always prioritised the preservation of traditional sake-making methods.
Its trade name “Kitsukura: 橘倉” traces back to the Tachibana clan of the Heian period (794~1185AD), underscoring a deep-rooted connection to both family lineage and regional tradition.
Throughout centuries, the brewery has remained committed to using only locally grown rice from Nagano Prefecture, employing time-honoured methods—such as low‑temperature, long‑term fermentation and yamahai techniques.
This approach earned recognition beyond the region: In 2016, their Sake was selected to be served at the G7 Ise-Shima Summit. A moment that reflected their ability to represent Japanese Sake on a global stage.
The philosophy remains unchanged for centuries, guiding the brewery as it quietly refines its sake with each new brewing season.
Orders are processed and shipped by our fulfilment partner, LIL GRN Brewery. You will be redirected to their website to complete your order.
Tachibana Junmai
橘 純米
Tachibana Junmai Daiginjo delivers a silky texture and graceful richness, unfolding with gentle sweetness, refined rice flavour, and a subtle fruity aroma that harmonises into a clean, refined finish.
Crafted with locally cultivated Miyama Nishiki rice from Nagano, polished down to 49%.
Saku, Nagano | 720ml | Alc. 15% | Miyama Nishiki | Polish Rate 59% | Best served: Chilled / Rock
Click to Learn More
Kumahei is crafted with the most prestigious plum variety in Japan, Kishu Nanko Plum from the producer's own orchards.
Matured for 9 months, it offers a deep plum aroma, gentle sweetness, and balanced acidity, delivering a clear and elegant expression of premium Japanese ume.
Minabe, Wakayama | 720ml | Alc. 16% | Kishu Nanko Plum | Best served: Rock / WithSoda / Warm
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At SAKEbito, we offer the finest Sake from small, family-run breweries hidden in Japan's rural villages that have been continuing the tradition for hundreds of years.
Each bottle is handcrafted using locally sourced rice, pristine spring water, and centuries-old techniques passed down through generations.
Our exclusive drops are released only when these rare cultural treasures become available, ensuring truly limited production and an authentic taste of regional heritage.
With every bottle, you receive not just premium sake but the story of its brewer, the history of its village, and the spirit of a community dedicated to preservation.