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Temple Cellars

Domaine Taka Junmai Daiginjo

Nagayama Honke

Domaine Taka Junmai Daiginjo

Regular price $95.00
Unit price per

Pickup available at Bukit Timah

Yamaguchi Prefecture // Japan
Rice: Yamadanishiki
SMV: +5, Acidity: 1.5

Nagayama Honke Shuzōjō was founded by Nagayama Kitsutarō in 1888. The original kura, or brewery building, was in the same place as now: Futamatase in Ube, Yamaguchi prefecture. At its founding there were four sake breweries in the same area. The story goes that Nagayama was lucky in that its building fronted a national highway, and was the most centrally located of the four, which is why it still survives. With time, the laws changed and people drifted away from sake. The arrival of the fifth generation head Takahiro gave Nagayama Honke a much needed new direction.

Owner / brewer Taka-san wanted to make junmai sake, made only with water, rice, and kōji, but it was rare as at that time 95% of sake in the market added brewer’s alcohol after fermenting (only 5% of sake made was junmai).

Taka-san's appreciation of the concept of terroir was deeply elevated during his times spent with the iconic winemaker, Philippe Pacalet in Burgundy. The brewery cultivates yamadanishiki rice in limestone rich & sandy soil with excellent drainage. This yields a sake with a firm structure and great tension. Lovely when paired with grilled seafood, sashimi and chicken.
About the Producer

Nagayama Honke Shuzōjō was founded by Nagayama Kitsutarō in 1888. The original kura, or brewery building, was in the same place as now: Futamatase in Ube, Yamaguchi prefecture. At its founding there were four sake breweries in the same area. The story goes that Nagayama was lucky in that its building fronted a national highway, and was the most centrally located of the four, which is why it still survives. With time, the laws changed and people drifted away from sake. The arrival of the fifth generation head Takahiro gave Nagayama Honke a much needed new direction.

Owner / brewer Taka-san wanted to make junmai sake, made only with water, rice, and kōji, but it was rare as at that time 95% of sake in the market added brewer’s alcohol after fermenting (only 5% of sake made was junmai).

Taka-san's appreciation of the concept of terroir was deeply elevated during his times spent with the iconic winemaker, Philippe Pacalet in Burgundy. The brewery cultivates yamadanishiki rice in limestone rich & sandy soil with excellent drainage. This yields a sake with a firm structure and great tension. Lovely when paired with grilled seafood, sashimi and chicken.

Doorstep Delivery

 

Monday to Saturday
1-hour delivery, place orders by 5pm
Next day delivery, place orders by 3pm

Sunday
1-hour delivery, place orders by 5pm
No next day delivery. Orders placed after Friday 3pm will be delivered on Monday. onwards

Public Holiday/Store Closure
1-hour delivery, place orders by 5pm, unless otherwise stated
No next-day delivery, orders will be delivered the next working day

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