Stella - Premium - Junmaï Daïginjo

Stella - Premium - Junmaï Daïginjo - 72cl - Onshore Cellars

Stella - Premium - Junmaï Daïginjo

Size
Regular price €163.20
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Each year, in the heart of Ibaraki Prefecture, Inaba Shuzo's micro-brewery produces just 7 casks of Daïginjo. From a tiny fraction of these casks, the brewery produces its proudest product, Stella Premium. A deep, incredibly fresh sake that is both silky and lively. The emphasis for Stella Premium is on the pressing stages, which are carried out exclusively by hand (Teshibori). Stella is an Arabashiri Shizuku sake, meaning that only the first drops from the hanging moromi bags before pressing are used in its composition.
Type:
Sake
Country:
Japan
Producer:
Inaba Shuzo
Serving temp:
Cold To Room Temperature

Local Delivery

We have a fleet of vans that deliver throughout the French and Italian Riviera, rates calculated based on distance at cart stage. Option to book time and date.

For deliveries further afield, please call for a quote:  +33 4 65 84 99 51

France / Monaco

1 - 2 working days delivery in France, for orders placed before 2pm.

Options for couriers and drop off points available at checkout.

EU - Mainland

1 - 3 day delivery throughout mainland EU, for orders placed before 2pm. Allow an extra day for islands. 

Options for couriers and drop off points available at checkout.

Rest of the World

Please call for a quote:  +33 4 65 84 99 51

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Behind the bottle

Inaba Shuzo

Inaba Shuzo

Established at the foot of Mount Tsukuba for 13 generations, Inaba Shuzo is a microbrewery that uses its own spring water and rice produced in the surrounding area to make its sake. Since 2000, a woman named Nobuko...
Established at the foot of Mount Tsukuba for 13 generations, Inaba Shuzo is a microbrewery that uses its own spring water and rice produced in the surrounding area to make its sake. Since 2000, a woman named Nobuko Inaba has been in charge of production. She is one of the few Toji women in this still very masculine world. At Inaba Shuzo, all stages of production are carried out by hand, including those traditionally mechanized such as rice washing or filtration and pressing. This goes as far as Koji and Moromi for which the temperatures are not measured, but simply felt by the brewer. An ancestral working method for polished sakes illustrated here by the “Stella” cuvées, a series composed exclusively of Daïginjos produced in only seven barrels per year.
Inaba Shuzo