Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

55

alcoholic content

15.0

sake leeway

+3

Local sake rice Gohyakumangoku produced in Yoshikawa Ward, Joetsu City, has been reduced to 55% polished rice. The rice used for the premium is also Gohyakumangoku. It has a clean, light and refreshing taste, but the flavour of the rice is outstanding. This sake allows you to experience the excellence of Gohyakumangoku produced in Yoshikawa Ward.
It is good at room temperature or chilled, but we would love to hear your thoughts on the temperature range at which you drink it.

Yoshikawa Toji no Sato is a 'toji's hideaway', where many toji have been produced, and where traditional sake brewing techniques and rice grown in one of Niigata Prefecture's leading sake rice-producing areas are used to brew sake.
The spring water from the beech forest on Mt Ogamidake is ideal for brewing sake, and is used to make true local sake.
The area has also been home to the brewing department of Niigata Prefectural Yoshikawa High School for about 50 years, one of the few training schools for toji (master brewers) in Japan.