Tokubetsu Junmai Gokujo Yoshinogawa (30 cl)

A Junmai sake focused on its regional heritage, made from Gohyakumangoku rice grown under contract. On the palate, the umami and silky aromas of the rice are revealed and developed to give a full and fragrant taste. This is a masterpiece that shows the high standards of the brewers, from the selection of ingredients to all stages of the brewing process.

The experts were not mistaken and awarded it the Gold Medal for Heated Sake (Kan Sake Awards) in 2019 in the “Premium” category, tasted at 45°C.

A sake that goes well with octopus simmered with okra, Pacific herring maki, salmon, pink sea bass and other simmered fish dishes, and generally all fairly light dishes.

Good to know: what is called “contract farming” is a guarantee of quality based on a contract between the producer and the farmer specifying all the characteristics and constraints to which the farmer commits in order to provide the producer with the rice he needs. In Niigata Prefecture, these constraints imply a lesser use of pesticides, and contract-farmed sake is always seen as having been made with the highest quality ingredients, grown under the healthiest conditions, particularly in Sado Island, where permaculture is the norm.

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.