“Gokujo” means “excellent” or “superb,”. Brewed by Yoshinogawa in Niigata Prefecture, this Ginjo includes a small amount of brewer’s alcohol to enhance aroma and create a lighter texture. It uses Gohyakumangoku rice polished to 55%, fermented with Niigata Ginjo yeast in stainless steel tanks, and aged briefly before release. It has 15.5% alcohol, an SMV of +7 (very dry), acidity of 1.2, and is crafted under Toji Masatsugu Fujino of the Echigo Toji guild. Recommended serving temperature is chilled, around 10°C. Tasting Note: The nose is delicate and fragrant, with hints of anise, fresh herbs, and stone fruits. On the palate, it is crisp and clean, showing soft acidity and subtle complexity, with flavors of Fuji apple, nectarine, and a touch of fennel. Overall, it is smooth, dry, and refreshing with a silky finish. ----------------------- Region: Japan Variety: Gohyakumangoku Rating: Not Rated
