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Yoshinogawa Daiginjo (72cl)
- SEIMAIBUAI (amount of rice left after milling)
- Nagaoka (Niigata)
- Rice variety
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature
- Video in the description
- History of the Yoshinogawa Brewery
The water that makes up this sake is drawn from the rivers of Nagaoka, purified by the melting snow. Its floral and lively aromas typical of the region are particularly appreciated by Niigatans. Located in the North of Niigata province, the Yoshinogawa House offers sake with terroir aromas. Built along the ancient Mikuni road, the Yoshinogawa house is surrounded by trees and decorated with calabashes maintained by the former owner. The house exhibits ancient tools used in the past for sake production. The house is located in the heart of Nagaoka - in the north of Niigata Prefecture - known for its fertile soils, pure water and exceptionally fresh local produce.
Characteristics: A more earthy sake, with strong aromas with hints of undergrowth and mushrooms. A round and supple mouth, and a long finish brought by a slight bitterness.
Our specialist's comment: A sake of character
Recommended dishes: Shrimp balls, egg rolls, sashimi of cardeau hirame, vegetable stew and chicken... Dishes where umami reveals itself as an aftertaste.
*Box not included with the product for home delivery.
Founded in 1548, Yoshinogawa Brewery is the oldest sake brewery 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.