Sendai Isawa Family Katsuyama Sake Brewery

Katsuyama Den Junmai Daiginjo

9.01 ratings
-no pro ratings
Miyagi, Japan
Rice
Top Notes For
Norman

Katsuyama Den (勝山 伝) Junmai Daiginjo

Brewery: Sendai Isawa Family Katsuyama Sake Brewery, Sendai, Miyagi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, 100%, Hyogo
Polishing: 35%
ABV: 16%
SMV: ±0
Acidity: 1.5
Amino acid: 0.9
Method: Fukuro-shibori / bag pressed
Treatment: Single pasteurized, genshu, bottle stored at near-freezing temperature
Prefecture: Miyagi

Den (伝) is Katsuyama’s traditionally produced Junmai Daiginjo. The brewery describes it as rich and powerful yet clean, with ripe fruit aromatics, substantial Yamada Nishiki umami and a long, distinct finish. It is designed to pair with richer foods including fatty tuna, salmon and meat.

The figures above are from the official Miyagi Sake Brewers Association’s July 2026 lot, making them particularly relevant to the bottle tasted at Sake Day.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.

Katsuyama Den (勝山 伝) Junmai Daiginjo

Brewery: Sendai Isawa Family Katsuyama Sake Brewery, Sendai, Miyagi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, 100%, Hyogo
Polishing: 35%
ABV: 16%
SMV: ±0
Acidity: 1.5
Amino acid: 0.9
Method: Fukuro-shibori / bag pressed
Treatment: Single pasteurized, genshu, bottle stored at near-freezing temperature
Prefecture: Miyagi

Den (伝) is Katsuyama’s traditionally produced Junmai Daiginjo. The brewery describes it as rich and powerful yet clean, with ripe fruit aromatics, substantial Yamada Nishiki umami and a long, distinct finish. It is designed to pair with richer foods including fatty tuna, salmon and meat.

The figures above are from the official Miyagi Sake Brewers Association’s July 2026 lot, making them particularly relevant to the bottle tasted at Sake Day.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.

Sep 28th, 2026