Wakatake Daiginjo

Onikoroshi means “demon slayer,” a nod to the brewery's home along the old Tokaido road, where this sake once warmed travelers who'd survived the dangerous crossing of the Oi River. Omuraya Shuzo has been brewing in Shizuoka since 1832, using the prefecture's famously soft water and a house yeast strain (HD-1) to build a Junmai Daiginjo that's fruitier and creamier than most — ripe melon, peach, and a little plum, wrapped in a silky texture at a hearty 16.5% ABV. One of the most recognizable Daiginjo on the market for good reason.