Yoshinogawa Daiginjo (6 x 720mL Giftboxed), Niigata, Japan.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$105.99 per Bottle
$635.94 per package

Overview

Established in 1548, Yoshinogawa is located in the Niigata Prefecture in the small city of Nagaoka City and is today run by 19th generation owner Kawakami san. Yoshinogawa are one of the largest Sake producers in the Niigata region, and the Niigata prefecture is the largest producing region of ‘special sake’ in Japan. Yoshinogawa is also the oldest sake brewery in Niigata.

Yoshinogawa are the largest sake producer in our portfolio, and produce a wide range of sake in Japan, of which we have chosen our favourites to bring into Australia. They use a combination of techniques, both ancient and modern to craft both classic and modern interpretations. All of the rice used comes from the Niigata prefecture, and they have strict quality controls over the rice that is used. The water used for rice growing and sake making comes from the subterranean river of the longest river in Japan, the Shinano River.

Tasting Note

Yoshinogawa's flagship sake, this Daiginjo is incredibly complex with hints of white flower, strawberry, fresh mint and green herbs on the nose. On the palate this sake shows hints of strawberry, musk, ginger and herbs, and has strong 'ginjo-ka' character. It has a clean and elegant mouthfeel, whilst still having power and with a 'sweetness' on the finish. This sake is kept in tank at minus 5 degrees for 3 years prior to bottling and this enhances the delicate fragrant character of the sake.

Food Matching

People from the region where Yoshinogawa Daiginjo is produced tend to eat local dishes such as marinated calamari and grilled beef with salt. We also suggest other dishes with saltiness such as miso based dishes, sukiyaki (one-pot meal with beef and tofu), sashimi and oysters.

  • Style: Daiginjo
  • Rice type: Kojimai (Rice used for making Koji): Gohyakumangoku, Kakemai (Rice used for making Sake) : Gohyakumangoku
  • Rice Grown: Niigata
  • Rice polishing ratio: 40% (remaining)
  • Alcohol: 16%
  • SMV (Sake Meter Value): (+3)
  • Serving temperature: Chilled to room temperature

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