Yamahoshi - Junmai Ginjyoshu "Arabashiri Namazake" [720ml,1800ml]

The Yamahoshi brand sake brewery is Rokkasen Co., Ltd., located in Higashine City, Yamagata Prefecture. It was created by five sake breweries in the area coming together.

They are particular about the rice and yeast they use, and their policy is to always make high-quality sake without cutting corners, from ordinary sake to the highest-grade Junmai Daiginjo class.

Price of Yamahoshi Junmai ginjyoshu "Arabashiri Namazake" : 720ml 4,000JPY , 1800ml 8,000JPY

What is Yamahoshi Junmai Ginjyoshu "Arabashiri Namazake"?

This Junmai Ginjoshu is made from Yamagata Prefecture's "Dewa Sansan rice", which is ideal for sake brewing, polished to 60% and brewed with Rokkasen's advanced techniques that make the most of the rice's characteristics. It is packed with the deliciousness of freshly pressed new sake.

"Arabashiri" is the first sake to come out of the sake squeezing process. It is a precious part that can only be obtained in small quantities before the sake is pressed, and is characterized by its gorgeous aroma and refreshing taste.

Taste characteristics of Yamahoshi Junmai Ginjyoshu "Arabashiri Namazake"(sweetness, sourness, depth of flavor, aroma, suitable temperature)

Although it has a wild taste, it has a fruity aroma similar to white peach and muscat, a pleasant slight gassy feeling immediately after opening, and a rich flavor with fine lees that give it a very fresh feel.

We recommend drinking it chilled or on the rocks with ice.

Characteristics of the brewery

The Yamaboshi brand sake brewery is Rokkasen Co., Ltd. (official website: https://yamagata-rokkasen.co.jp/company/ Instagram: sake_rokkasen) located in Higashine City, Yamagata Prefecture. It was founded in 1972 by five sake breweries in the Kitamurayama area (Higashine City, Murayama City, Obanazawa City, Oishida Town).

They use a blend of rice varieties such as Dewasansan, Miyamanishiki, and Dewa no Sato from Yamagata Prefecture, and are particular about their unique fermentation process, combining multiple types of yeast. Their policy is to always make high-quality sake, from ordinary sake to the highest grade Junmai Daiginjo, without cutting corners.

We brew sake in the latest equipment, but craftsmen are deeply involved in most of the brewing process. By working together with our craftsmen and state-of-the-art equipment, we can continue to steadily supply delicious sake.

Recommended dishes that go well with Yamahoshi Junmai Ginjyoshu "Arabashiri Namazake"

With its pleasant gassiness and aroma, it goes well with any dish, be it fish, meat or vegetables.

・Sea bream aquapazza

・steamed meat dumpling

・Fried chicken

Reviews of Yamahoshi Junmai Ginjyoshu "Arabashiri Namazake"

”It is a lightly cloudy sake with a rich flavor, and you can enjoy the unique flavor of freshly pressed sake. It is a raw sake with a mild acidity, so I highly recommend this seasonal sake to those who don't like strong acidity.”(Man/30s)

"The taste is quite unique. It has a very strong fizz and is fresh. I think it is actually quite dry, but the lees bring out the flavor well, and it has an exquisite softness and smoothness. It is a little different from sake, but it is a very attractive drink."(Man/40s)