Yoshi no Gawa Minamo Nakagumi Daiginjo Hiroshima Yeast - 720 ml
Yoshi No Gawa Minamo Nakagumi Daiginjo originates from Nagaoka City in the Niigata Prefecture of Japan. This expression is part of the premium "Minamo" line, which translates to "water's surface," a name that honors the Shinano River and the pristine groundwater used by the brewery. Founded in 1548, Yoshi No Gawa is the oldest brewery in Niigata and is currently managed by the 20th generation of the Kawakami family.
Description
This Daiginjo is particularly unique because it is a "Nakagumi" bottling, meaning the liquid is collected from the middle section of the sake press—often considered the most balanced and highest-quality part of the batch.
Yeast & Aroma: It is fermented with a specific Hiroshima-style yeast, which departs from the typical Niigata style by offering a more flamboyant and intensely fruity bouquet. You can expect aromas of ripe green melon, pineapple, and zesty citrus.
Palate: On the tongue, it is bold and rich yet maintains the structured elegance of a Daiginjo. It features layers of citrus and cream, with a slight, pleasant astringency that balances its natural sweetness.
Technical Details: It is bottled at a high alcohol content of 17.5% ABV, indicating it is likely a Genshu (undiluted) style. The finish is remarkably zesty, clean, and long-lasting.
Food Pairing
The complex citrus and cream profile of this Nakagumi Daiginjo makes it a superb companion for both refined Japanese dishes and modern Western cuisine.
Seafood: Its vibrant citrus notes and structured body pair beautifully with high-end sushi, fatty tuna (otoro), and lobster with butter sauce.
Creamy & Savoury: The lactic hints from the "Nakagumi" press make it a natural match for Camembert cheese, scallops in cream sauce, or even a light chicken alfredo.
Zesty Starters: It serves as an excellent aperitif alongside a zesty melon and prosciutto salad or fresh oysters with a lemon-ginger mignonette.
Serving Temperature: It is best enjoyed chilled in a wine glass to allow the complex "Hiroshima yeast" aromatics to fully open up.
Yoshi No Gawa Minamo Nakagumi Daiginjo originates from Nagaoka City in the Niigata Prefecture of Japan. This expression is part of the premium "Minamo" line, which translates to "water's surface," a name that honors the Shinano River and the pristine groundwater used by the brewery. Founded in 1548, Yoshi No Gawa is the oldest brewery in Niigata and is currently managed by the 20th generation of the Kawakami family.
Description
This Daiginjo is particularly unique because it is a "Nakagumi" bottling, meaning the liquid is collected from the middle section of the sake press—often considered the most balanced and highest-quality part of the batch.
Yeast & Aroma: It is fermented with a specific Hiroshima-style yeast, which departs from the typical Niigata style by offering a more flamboyant and intensely fruity bouquet. You can expect aromas of ripe green melon, pineapple, and zesty citrus.
Palate: On the tongue, it is bold and rich yet maintains the structured elegance of a Daiginjo. It features layers of citrus and cream, with a slight, pleasant astringency that balances its natural sweetness.
Technical Details: It is bottled at a high alcohol content of 17.5% ABV, indicating it is likely a Genshu (undiluted) style. The finish is remarkably zesty, clean, and long-lasting.
Food Pairing
The complex citrus and cream profile of this Nakagumi Daiginjo makes it a superb companion for both refined Japanese dishes and modern Western cuisine.
Seafood: Its vibrant citrus notes and structured body pair beautifully with high-end sushi, fatty tuna (otoro), and lobster with butter sauce.
Creamy & Savoury: The lactic hints from the "Nakagumi" press make it a natural match for Camembert cheese, scallops in cream sauce, or even a light chicken alfredo.
Zesty Starters: It serves as an excellent aperitif alongside a zesty melon and prosciutto salad or fresh oysters with a lemon-ginger mignonette.
Serving Temperature: It is best enjoyed chilled in a wine glass to allow the complex "Hiroshima yeast" aromatics to fully open up.
Original: $92.00
-65%$92.00
$32.20Description
Yoshi No Gawa Minamo Nakagumi Daiginjo originates from Nagaoka City in the Niigata Prefecture of Japan. This expression is part of the premium "Minamo" line, which translates to "water's surface," a name that honors the Shinano River and the pristine groundwater used by the brewery. Founded in 1548, Yoshi No Gawa is the oldest brewery in Niigata and is currently managed by the 20th generation of the Kawakami family.
Description
This Daiginjo is particularly unique because it is a "Nakagumi" bottling, meaning the liquid is collected from the middle section of the sake press—often considered the most balanced and highest-quality part of the batch.
Yeast & Aroma: It is fermented with a specific Hiroshima-style yeast, which departs from the typical Niigata style by offering a more flamboyant and intensely fruity bouquet. You can expect aromas of ripe green melon, pineapple, and zesty citrus.
Palate: On the tongue, it is bold and rich yet maintains the structured elegance of a Daiginjo. It features layers of citrus and cream, with a slight, pleasant astringency that balances its natural sweetness.
Technical Details: It is bottled at a high alcohol content of 17.5% ABV, indicating it is likely a Genshu (undiluted) style. The finish is remarkably zesty, clean, and long-lasting.
Food Pairing
The complex citrus and cream profile of this Nakagumi Daiginjo makes it a superb companion for both refined Japanese dishes and modern Western cuisine.
Seafood: Its vibrant citrus notes and structured body pair beautifully with high-end sushi, fatty tuna (otoro), and lobster with butter sauce.
Creamy & Savoury: The lactic hints from the "Nakagumi" press make it a natural match for Camembert cheese, scallops in cream sauce, or even a light chicken alfredo.
Zesty Starters: It serves as an excellent aperitif alongside a zesty melon and prosciutto salad or fresh oysters with a lemon-ginger mignonette.
Serving Temperature: It is best enjoyed chilled in a wine glass to allow the complex "Hiroshima yeast" aromatics to fully open up.
