Yoshi No Gawa Minamo Sousai Junmai - 720 ml Bottle
Yoshi No Gawa Minamo Sousai Junmai is a contemporary expression from the historic Yoshi No Gawa brewery in Nagaoka, Niigata. As the oldest brewery in the region (est. 1548), they launched the "Minamo" series to showcase a "reinterpretation of Niigata style"—moving slightly away from the traditional bone-dry profile toward a more expressive, aromatic, and food-friendly character. The name "Sousai" translates to "vibrant colors," reflecting the multi-layered flavor profile of this specific Junmai.
Description
This sake is crafted to be a high-quality "all-rounder" that bridges the gap between traditional Junmai richness and Ginjo-like aromatics.
Aroma: It features an inviting nose of ripe yellow peach, white flowers, and a subtle hint of steamed rice.
Palate: On the tongue, it is medium-bodied with a smooth, velvety texture. It offers a gentle sweetness reminiscent of nectarines and honey, balanced by a soft acidity that prevents it from feeling heavy.
Technical Profile: Brewed with local Niigata Gohyaku Mangoku rice polished to 65%, it has an alcohol content of 15%. Unlike the flagship Yoshi No Gawa labels, this bottling emphasizes a more succulent, juicy mouthfeel.
Food Pairing
The "Sousai" Junmai is specifically engineered to be a "食中酒" (shokuchushu), or sake enjoyed during a meal. Its balance of fruitiness and acidity allows it to pair with a surprisingly wide range of flavors.
Japanese Cuisine: Pairs naturally with vegetable tempura, grilled chicken yakitori with tare (sweet soy sauce), and slightly richer sushi like unagi (eel).
Western Fare: The stone fruit notes and smooth body make it an excellent companion for roast pork with apples, herb-crusted chicken, or a classic Caesar salad.
Cheese: It is particularly delightful with semi-soft cheeses like Gouda or Havarti, where the sake’s rice-derived umami complements the dairy.
Serving Temperature: While it is excellent chilled (8°C–12°C), its Junmai character allows it to be enjoyed at room temperature, which brings out more of the honeyed rice notes.
Yoshi No Gawa Minamo Sousai Junmai is a contemporary expression from the historic Yoshi No Gawa brewery in Nagaoka, Niigata. As the oldest brewery in the region (est. 1548), they launched the "Minamo" series to showcase a "reinterpretation of Niigata style"—moving slightly away from the traditional bone-dry profile toward a more expressive, aromatic, and food-friendly character. The name "Sousai" translates to "vibrant colors," reflecting the multi-layered flavor profile of this specific Junmai.
Description
This sake is crafted to be a high-quality "all-rounder" that bridges the gap between traditional Junmai richness and Ginjo-like aromatics.
Aroma: It features an inviting nose of ripe yellow peach, white flowers, and a subtle hint of steamed rice.
Palate: On the tongue, it is medium-bodied with a smooth, velvety texture. It offers a gentle sweetness reminiscent of nectarines and honey, balanced by a soft acidity that prevents it from feeling heavy.
Technical Profile: Brewed with local Niigata Gohyaku Mangoku rice polished to 65%, it has an alcohol content of 15%. Unlike the flagship Yoshi No Gawa labels, this bottling emphasizes a more succulent, juicy mouthfeel.
Food Pairing
The "Sousai" Junmai is specifically engineered to be a "食中酒" (shokuchushu), or sake enjoyed during a meal. Its balance of fruitiness and acidity allows it to pair with a surprisingly wide range of flavors.
Japanese Cuisine: Pairs naturally with vegetable tempura, grilled chicken yakitori with tare (sweet soy sauce), and slightly richer sushi like unagi (eel).
Western Fare: The stone fruit notes and smooth body make it an excellent companion for roast pork with apples, herb-crusted chicken, or a classic Caesar salad.
Cheese: It is particularly delightful with semi-soft cheeses like Gouda or Havarti, where the sake’s rice-derived umami complements the dairy.
Serving Temperature: While it is excellent chilled (8°C–12°C), its Junmai character allows it to be enjoyed at room temperature, which brings out more of the honeyed rice notes.
Original: $28.43
-65%$28.43
$9.95Description
Yoshi No Gawa Minamo Sousai Junmai is a contemporary expression from the historic Yoshi No Gawa brewery in Nagaoka, Niigata. As the oldest brewery in the region (est. 1548), they launched the "Minamo" series to showcase a "reinterpretation of Niigata style"—moving slightly away from the traditional bone-dry profile toward a more expressive, aromatic, and food-friendly character. The name "Sousai" translates to "vibrant colors," reflecting the multi-layered flavor profile of this specific Junmai.
Description
This sake is crafted to be a high-quality "all-rounder" that bridges the gap between traditional Junmai richness and Ginjo-like aromatics.
Aroma: It features an inviting nose of ripe yellow peach, white flowers, and a subtle hint of steamed rice.
Palate: On the tongue, it is medium-bodied with a smooth, velvety texture. It offers a gentle sweetness reminiscent of nectarines and honey, balanced by a soft acidity that prevents it from feeling heavy.
Technical Profile: Brewed with local Niigata Gohyaku Mangoku rice polished to 65%, it has an alcohol content of 15%. Unlike the flagship Yoshi No Gawa labels, this bottling emphasizes a more succulent, juicy mouthfeel.
Food Pairing
The "Sousai" Junmai is specifically engineered to be a "食中酒" (shokuchushu), or sake enjoyed during a meal. Its balance of fruitiness and acidity allows it to pair with a surprisingly wide range of flavors.
Japanese Cuisine: Pairs naturally with vegetable tempura, grilled chicken yakitori with tare (sweet soy sauce), and slightly richer sushi like unagi (eel).
Western Fare: The stone fruit notes and smooth body make it an excellent companion for roast pork with apples, herb-crusted chicken, or a classic Caesar salad.
Cheese: It is particularly delightful with semi-soft cheeses like Gouda or Havarti, where the sake’s rice-derived umami complements the dairy.
Serving Temperature: While it is excellent chilled (8°C–12°C), its Junmai character allows it to be enjoyed at room temperature, which brings out more of the honeyed rice notes.
