“Gokujo” means “excellent” or “superb,” while “Tokubetsu Junmaishu” translates to “special pure rice sake,” indicating a Junmai style with a typically a higher polishing ratio or premium rice. Brewed by Yoshinogawa in Niigata Prefecture, this Tokubetsu Junmai uses Gohyakumangoku rice polished to 55%, fermented in stainless steel tanks, and aged briefly before release. It has 15.5% alcohol, an SMV of +3 (dry), acidity of 1.4, and is crafted under the Echigo Toji tradition. Recommended serving temperature is chilled or gently warmed. Tasting Note: The nose is delicate and dry, with subtle floral and fruity tones. On the palate, it is crisp and clean, showing soft acidity and nuanced complexity, with hints of anise, fresh herbs, and stone fruits like peach and nectarine. The finish is smooth and lingering, with a silky texture. ----------------------- Region: Japan Variety: Gohyakumangoku Rating: Not Rated
