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Water Ripple

Ultra Premium

Exclusively brewed and bottled in Japan

Listed by 1,2,& 3 stars Michelin restaurants




Timeless landmark of the ultimate uniqueness and the highest quality

GOSENHA Junmai Daiginjo is our first creation with our prestige shuzo in Nagano prefecture, Japan. The ultra-premium sake was born from scouring all over Japan for the perfect water, rice, yeast, and koji with decades of craftsmanship in sake brewing. All notes necessary to harmonize in this symphony.

Aroma on the nose

Fruity like Bartlett Pear,
Floral like Neroli Flower, Magnolia




Explosive fruity and floral aroma, silky, smooth, layered, sophisticated, full bodied, and a long dry tail

When chilled, complex fruit aromas in the bouquet create the introduction to a wonderful taste experience. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish.

When at room temperature, this sake comes full bodied, with bona-fide rich complexities. The bold and pure aroma inhabits a delicious bouquet of honey and a touch of cinnamon. Its entry is smooth and rounded leaving an irresistibly long dry tail. All in all, GoSenHa is a beautifully smooth sake with a light modern acidity and a touch of sweetness with an exquisitely dry finish that lingers.

Lucious complex notes on the palette

the sun ripened Bartlett Pear


the fling of Lychee

茘枝    ライチ

the juicy White Peach 

白桃 はくとう

the richness of Honey

蜂蜜 はちみつ

the muscular touch of smoked Cinnamon

肉桂 にっけい



Slowly and attentively fermented in below zero temperature

Extracting the purest water in Japan from the Yoda River, as it’s filtered through a naturally formed obsidian riverbed, the softest brewing water creates a challenge to brew sake. Turning the downside into an upside, we borrow the power of time and the virtue of patience to brew our sake. Overtime, the modest mineral levels gently feed the self-cultivated yeast to form a miracle growing process in a below-zero temperature environment, which in turn generates a healthy medium for a perfect fermentation of the koji mash to drive out the essentials of the rice at a deeper and richer level. Through a long, labor intensive, slow and attentive fermentation process, the finest and delightful sake is yielded.


Shuzo Story


187 years of tradition and talent are combined with modern techniques and innovation

Founded in 1834, deep in the mountains of Nagano, our prestigious shuzo is surrounded by nature and blessed with the purest water and good weather. Combining 187 years of tradition and talent with modern techniques and innovation, our brewery has achieved more than 21 gold medals in national and international sake competitions. We contract grow the sake rice with local farmers and are committed to lower the carbon footprint by optimizing the polishing rate and 100% recyclable packaging.



The unique key essence of this incomparable sake

Kokuyo Water

GoSenHa Junmai Daiginjo is made from a luxurious super soft water called Kokuyo water, the best drinking water in Japan. The water is snow water filtered through mountains comprised of Obsidian. Treated by the natural energy field, far-infrared rays, and the magnetic force of Obsidian, the super soft water comes with a less aggregation of water molecules. The characteristic of the Obsidian water brings out the fragrance and delicious taste of the rice giving a moment of minerality to the sake.

Hitogokochi Rice

Discover the beauty of 100% rare “Hitogokochi” rice. Grown in the cool waters around the mountains, our rice has large grains and a well-aligned white starch heart "Shinpaku" that is the key for premium sake brewing. We are able to draw a much purer and higher grade sake without an excessive electricity consumption and carbon footprint, and needless overcharge to the consumer. The rice is also harvested through fair-trade contract cultivation with young local farmers.

Ice Temperature Aging

After bottling, all sakes are stored in our refrigerated warehouses where the temperature is attentively kept between 0 - 2 Celsius degrees throughout the year. We pay out keen attention to secure the quality of the sake when it comes to storage and aging conditions, so that you can always enjoy it at its best.

[五千仞] | 極上

GOSENHA, “Five Thousand Blades”

Exclusively designed & brewed by THE SAKE LAB

Listed by 1,2,& 3 stars Michelin Starred restaurants

5 Star Customer Reviews

Forbes Travel Magazine recommended

Origin: Nagano, Japan

ABV: 16%

Polish Rate: confidential

Size: 720ml

SMV: -1

Rice: 100% Hitogokochi

Class: Ultra-Premium

Aroma: Bartlett Pear, Neroli Flower, Magnolia

Taste: Bartlett Pear, Lychee, White Peach, Honey, Smoked Cinnamon

Serving Guide: Store in dry cool place. Enjoy the product within 2 days after opening. Chill till 45-50F(8-10C) before drinking

Food Pairing: Umami dishes like meat, roast vegetable, and pasta Or light dishes like sashimi or sushi

[五千仞] | GOSENHA

“Five Thousand Blades”

Ultra Premium

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