Yoshinogawa `Gokujo` Ginjo (6 x 1.8L), 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
$108.99 per Bottle
$653.94 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

All rice used for Yoshinogawa sake is grown in the Niigata prefecture which is known for producing crisp, clean, fragrant, silky smooth sake. Gokujo means 'excellent' and it can be used only for the top range of Ginjo style within the brewery. This sake is matured in tank for at least 6 months before bottling and Yoshinogawa bottles this sake every month to ensure its freshness. Ginjo Gokujo shows hints of stone fruits like peach and nectarine. It is lean and tight on palate with soft acidity with a hint of bitterness and some licorise/anise flavours. It has a smooth and silky mouth feel along with some nice subtle complexity.

Food Matching

People from the region where Ginjo Gokujo is produced tend to eat local foods such as prawn sashimi and grilled fish. We also sggest risotto with parmesan cheese, roast chicken and semi hard cheese.

  • Style: Ginjo
  • Rice type: Kojimai (Rice used for making Koji): Gohyakumangoku, Kakemai (Rice used for making Sake) : Gohyakumangoku
  • Rice Grown: Niigata
  • Rice polishing ratio: 55% (remaining)
  • Alcohol: 15%
  • SMV (Sake Meter Value): (+7)
  • Serving temperature: Chilled or with ice

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