Yoshi No Gawa Goku Jo Ginjo Sake - 300 ml
Yoshi No Gawa Goku Jo Ginjo is a representative of the signature "tanrei karakuchi" (crisp and dry) style of Niigata Prefecture. Produced by the oldest brewery in Niigata, founded in 1548, this "Gokujo" (meaning excellent or superb) bottling is crafted to showcase the local terroir and traditional techniques passed down through 20 generations. The 300 ml size is a popular choice for personal service or as an introduction to the brewery's premium range.
Description
This Ginjo sake is clear and elegant, utilizing 100% local Niigata rice, with the premium Gohyakumangoku variety used specifically for the koji to ensure purity and finesse.
Aroma: A delicate and fragrant nose featuring notes of fennel, fresh herbs, and licorice, accented by orange blossom and apple mint.
Palate: It is lean and tight on the palate with a silky, smooth mouthfeel. Expect flavors of Fuji apple and nectarine balanced by soft acidity and a subtle hint of anise.
Technical Profile: The rice is polished to 55%, and the sake is fermented with Niigata Ginjo yeast. It has a very dry Sake Meter Value (SMV) of +7 and an alcohol content of 15.5%.
Food Pairing
The crisp acidity and dry finish of this Ginjo make it an ideal partner for light and savory appetizers.
Seafood: Complements raw oysters, bacon-wrapped scallops, and steamed clams or mussels.
Savoury & Rich: Pairs exceptionally well with fig and prosciutto pizza, carrot-ginger soup, and creamy dips.
Cheese: Its subtle complexity and dry profile stand up to soft cheeses like Camembert or hard aged cheeses.
Serving Tip: To best preserve its delicate fruit and herbal aromatics, it should be served well-chilled (around 10°C).
Yoshi No Gawa Goku Jo Ginjo is a representative of the signature "tanrei karakuchi" (crisp and dry) style of Niigata Prefecture. Produced by the oldest brewery in Niigata, founded in 1548, this "Gokujo" (meaning excellent or superb) bottling is crafted to showcase the local terroir and traditional techniques passed down through 20 generations. The 300 ml size is a popular choice for personal service or as an introduction to the brewery's premium range.
Description
This Ginjo sake is clear and elegant, utilizing 100% local Niigata rice, with the premium Gohyakumangoku variety used specifically for the koji to ensure purity and finesse.
Aroma: A delicate and fragrant nose featuring notes of fennel, fresh herbs, and licorice, accented by orange blossom and apple mint.
Palate: It is lean and tight on the palate with a silky, smooth mouthfeel. Expect flavors of Fuji apple and nectarine balanced by soft acidity and a subtle hint of anise.
Technical Profile: The rice is polished to 55%, and the sake is fermented with Niigata Ginjo yeast. It has a very dry Sake Meter Value (SMV) of +7 and an alcohol content of 15.5%.
Food Pairing
The crisp acidity and dry finish of this Ginjo make it an ideal partner for light and savory appetizers.
Seafood: Complements raw oysters, bacon-wrapped scallops, and steamed clams or mussels.
Savoury & Rich: Pairs exceptionally well with fig and prosciutto pizza, carrot-ginger soup, and creamy dips.
Cheese: Its subtle complexity and dry profile stand up to soft cheeses like Camembert or hard aged cheeses.
Serving Tip: To best preserve its delicate fruit and herbal aromatics, it should be served well-chilled (around 10°C).
Description
Yoshi No Gawa Goku Jo Ginjo is a representative of the signature "tanrei karakuchi" (crisp and dry) style of Niigata Prefecture. Produced by the oldest brewery in Niigata, founded in 1548, this "Gokujo" (meaning excellent or superb) bottling is crafted to showcase the local terroir and traditional techniques passed down through 20 generations. The 300 ml size is a popular choice for personal service or as an introduction to the brewery's premium range.
Description
This Ginjo sake is clear and elegant, utilizing 100% local Niigata rice, with the premium Gohyakumangoku variety used specifically for the koji to ensure purity and finesse.
Aroma: A delicate and fragrant nose featuring notes of fennel, fresh herbs, and licorice, accented by orange blossom and apple mint.
Palate: It is lean and tight on the palate with a silky, smooth mouthfeel. Expect flavors of Fuji apple and nectarine balanced by soft acidity and a subtle hint of anise.
Technical Profile: The rice is polished to 55%, and the sake is fermented with Niigata Ginjo yeast. It has a very dry Sake Meter Value (SMV) of +7 and an alcohol content of 15.5%.
Food Pairing
The crisp acidity and dry finish of this Ginjo make it an ideal partner for light and savory appetizers.
Seafood: Complements raw oysters, bacon-wrapped scallops, and steamed clams or mussels.
Savoury & Rich: Pairs exceptionally well with fig and prosciutto pizza, carrot-ginger soup, and creamy dips.
Cheese: Its subtle complexity and dry profile stand up to soft cheeses like Camembert or hard aged cheeses.
Serving Tip: To best preserve its delicate fruit and herbal aromatics, it should be served well-chilled (around 10°C).
