uTama Royal 35 Junmai Daiginjo

With our renovations halfway through, and our 35% polished premium Kitashizuku rice from Hokkaido set to arrive at the end of this year, we’re raring to go at South-East Asia’s first super premium, competition level sake.

We’ll be releasing both Nama (Unpasteurised) and Hi-ire (pasteurised) versions. To be transparent, the Hi-ire would be of competition grade as is all other 35% sakes of this calibre that you know from other breweries. However, it also takes a long wait time as maturation is needed after pasteurisation. The nama would be more juicy and boisterous, with more of an emphasis on its fruity freshness.

Our nama is slated for release in April 2026, while our pasteurised version will only be allowed for delivery in May 2026 after some maturation, with its full potential only coming to bloom on 16th August.

Our flavour goal is to keep the elevated acidity we have with our flagships (to keep our sake relevant to South-East Asian cuisines) and to create a perfect fit in a wine glass, while also keeping to the fruit salad / flower bouquet nose and palate associated with super premium sakes.

Non-Fresh Press: Sake that is pasteurised after bottling, and requires resting in our commercial chillers for at least 2 months before drinking. The taste is smoother, well-rounded and balanced. It also has a longer shelf life of up to 2 years. Perfect for special moments like birthdays, anniversaries and festivities like Lunar New Year and Valentine’s Day.

Ingredients

Category: Junmai Daiginjo 35% Sake
Rice: Kitashizuku (premium sake rice from Hokkaido)
Yeast: No. 9
Starter: Sokojou
Koji: Yellow Koji