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Tenkeiraku Junmai Ginjo Yamadanishiki
  • Tenkeiraku Junmai Ginjo Yamadanishiki

Ref. 4542686205011

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Tenkeiraku Junmai Ginjo Yamadanishiki


Data sheet

Yoshikawa-toji no Sato
Junmai Ginjo
SEIMAIBUAI (amount of rice left after milling)
Joetsu (Niigata)
Rice variety
Yamada Nishiki
Alcohol content
Bottle size
Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.

A Ginjo sake made only from Yamada Nishiki rice grown in Yoshikawa Prefecture, where few crops are grown for Niigata Prefecture. Offering a good balance of richly fruity aroma, sweetness and acidity, this smooth sake is a perfect match for the unique and deep flavour of Yamada Nishiki rice.

Awards : Bronze medal at the 2016 London Sake Challenge. Silver medal at the 2018 London Sake Challenge

Yoshikawa Brewery

Yoshikawa is the largest sake rice producing area in Niigata Prefecture. In Yoshikawa's rice terraces, which have been handed down for generations, the sake rice varieties "Gohyakumangoku" and "Yamada Nishiki" are grown. That is why this fertile region of brewing techniques passed down since ancient times is also called "the native village of the toji" (Toji no Sato). As proof, the region's high schools are the only ones in Japan to have sake brewing as a subject of study. Graduates of this subject find employment in the many sake houses and are still active, carrying on the tradition of Yoshikawa sake brewing wherever they go.

During its heyday, the brewing town of Yoshikawa is said to have had as many as 27 sake houses in the Yoshikawa-cho district alone. In the summer the rice is grown, and in the winter the brewers stay in the breweries to produce the following year's sake. This way of thinking is still in use today. The house was named "Yoshikawa - Toji no Sato" because it inherited the know-how of the toji who served in the now defunct sake houses of Yoshikawa. The sake offered by the house is renowned for its umami and the visibility of local producers who are very concerned about the quality of the rice used.

Consume in moderation.
Alcohol should not be consumed by pregnant women.