Yoshinogawa Minamo Junmai Daiginjo Genshu (72 cl)

This hand-brewed sake is brewed using the traditional Yoshinogawa cold-pressing method and uses only the best rice and yeast. In this type of pressing, several states of sake can be obtained: the first pressing called arashibori gives a raw and cloudy sake. After this first sake has been pressed, the second pressing called nakagumi gives the clearest and purest sake, with the best balance of flavours. It is precisely this second pressing from which this junmai daiginjo is made, while the Hiroshima yeast adds its fruity aroma, accentuated by the balance between umami and the sweetness of the rice.

Winner of a Gold Medal in 2021 and a Platinum Medal in 2022 at the French Kura Master contest and a Silver Medal at the International Wine Challenge (IWC) in 2021, this sake goes wonderfully with strong cheeses such as blue or washed-rind cheeses (Munster, Livarot, Époisses, Pont l’Evêque, Maroille, etc.), lamb confit or spicy warm duck confit.

About the Yoshinogawa Brewery

Founded in 1548, Yoshinogawa House is the oldest sake house in Niigata, and the 5th oldest in all of Japan. Based in the Settaya district of the famous brewing town of Nagaoka, Yoshinogawa has been making sake in keeping with the times for more than 470 years, incorporating state-of-the-art technology while maintaining the age-old techniques of sake brewing, and it is no exaggeration to say that this balance has been a key factor in Yoshinogawa’s uninterrupted success over the years.