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Yoshinogawa Minamo Nakagumi Junmai Daiginjo Genshu (72 cl)
  • Yoshinogawa Minamo Nakagumi Junmai Daiginjo Genshu (72 cl)
  • Yoshinogawa Minamo Nakagumi Junmai Daiginjo Genshu (72 cl)
  • Yoshinogawa Minamo Nakagumi Junmai Daiginjo Genshu (72 cl)

Ref. L-YSGW-MNMNK72

Weight: 1800g

In stock

€105.00
5 1
,
5/ 5
Tax included

Product also available in store: 28 rue du Dragon - 75006 PARIS

Gold medal at Kura Master* 2021, platinum medal in 2022.

Category « Junmai Daiginjo »

*French competition of Japanese sakes

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Yoshinogawa Minamo Nakagumi Junmai Daiginjo Genshu (72 cl)

L-YSGW-MNMNK72

Data sheet

Brewery
Yoshinogawa
Brand
Yoshinogawa
Category
Junmai Daiginjo
SEIMAIBUAI (amount of rice left after milling)
40%
Region
Nagaoka (Niigata)
Rice variety
Koshitanrei
Alcohol content
17°
Bottle size
72 cl
Taste
Fruity
Nihonshudo
-8
Video in the description
History of the Yoshinogawa Brewery

Specific References

EAN13
4979656012032

This hand-brewed sake is brewed using the traditional Yoshinogawa cold-pressing method and uses only the best rice and yeast. This type of pressing, called "Naka-gumi", develops maximum flavour, while the Hiroshima yeast adds its fruity aroma, accentuated by the balance between umami and sweetness of the rice.



Recommended dishes: Strong cheeses (blue or washed rind). Spicy warm lamb or duck confit.




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.aster Toji of the Yoshinogawa Brewery, Masaji Fujino.





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

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