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Tokubetsu Junmai Gokujo Yoshinogawa (72cl)
  • Tokubetsu Junmai Gokujo Yoshinogawa (72cl)

Ref. 4979656010427

Weight: 0g

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Tokubetsu Junmai Gokujo Yoshinogawa (72cl)


Data sheet

Junmai Ginjo
SEIMAIBUAI (amount of rice left after milling)
Nagaoka (Niigata)
Rice variety
Alcohol content
Bottle size
Sando (acidity)
Drinking temperature
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.
Video in the description
warm sake recipe

A sake using exclusively Gohyakumangoku rice grown under contract with the brewers, for a Tokubetsu Junmaishu with a full, fragrant taste, having let the rice develop its deep umami. A masterpiece where all the brewers' demands are reflected, from the selection of ingredients to all stages of brewing.

Caracteristics : A Tokubetsu Junmai sake using Gohyakumanroku rice in contract cultivation with the region. In the mouth, rice develops its fullness thanks to its fragrance and the umami inherent to this variety. 

Recommended dishes: Octopus in an okurani style, Pacific herring makis, salmon dishes, pink sea bass and other simmered fish. Dish that doesn't taste too strong.

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 brewery town of Nagaoka, Yoshinogawa has been making sake for more than 470 years in keeping with the times, incorporating state-of-the-art technology while maintaining the ancestral techniques of sake brewing, and it is no exaggeration to say that this balance is a key factor in Yoshinogawa's uninterrupted success over the years.

The main ingredient in the sake, the carefully selected rice used by the house is produced in Niigata, grown in the pure water of the Nagaoka Mountains, where some of the world's heaviest snowfalls occur. This water is not only used to flood the rice fields, but also when brewing sake. The cold also produces clean air that acts as a natural refrigerator and keeps breweries at low temperatures. So why should we be surprised by the many international awards that crown a sake brewed from exceptional rice, spring water so sweet that it seems sweet, and a low-temperature brewing process typical of the "Land of Snow" described by the writer Yasunari Kawabata? These dry and silky sake typical of Niigata have thus found their fans all over Japan and abroad, gaining great fame. So much so that when the sign of the Yoshinogawa house in front of Niigata Station was removed in February 2020, voices of discontent were raised against this outrage to an institution in the city, and the subject was covered by the TV news.

Master Toji of the Yoshinogawa Brewery, Masaji Fujino.

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