Yoshinogawa Junmai Daiginjo Hizoshu
Product also available in store : 28 rue du Dragon - 75006 PARIS
The first Ginjo to be marketed in Nigata Prefecture in November 1971, this exceptional Hizôshu sake, literally "the treasure of sake", owes its name to the water used to make it: "water from the fountain of the gods" which flows deep under the Yoshinogawa house. A Junmai Daiginjo Genshu aged slowly at -5°C.
A rich aroma, as if the sake's umami had been condensed, combined with a smooth, delicate and pronounced taste, typical of maturation. A Junmai Daiginjo sake that crystallizes all the tradition and accumulated know-how of the Yoshinogawa house, to be reserved for special occasions. A beverage so renowned that it is currently impossible to obtain it in Japan.
Characteristics: A sake with a mineral content. Flinty smells, and a beautiful evocation of Japan through the smells of Koji, or daikon. A beautiful texture in the mouth, where the roundness is perfectly balanced. The finish, long and noble, convinces of its remarkable quality. A unique sake to be discovered on precious occasions.
Recommended dishes: Grilled beef loin, sautéed chicken wings, grilled chicken in salt... Very flavoured dishes
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.aster Toji of the Yoshinogawa Brewery, Masaji Fujino.
Consume in moderation.
Alcohol should not be consumed by pregnant women.
- Junmai Daiginjo
- SEIMAIBUAI (amount of rice left after milling)
- Nagaoka (Niigata)
- Rice variety
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature