Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Joyo Junmai Ginjo 55
Joyo Junmai Ginjo 55
Class: Junmai Ginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 55%
Brewery Location: Kyoto
Food Pairings: All Japanese Cuisine, Appetizers, Meat or Fish Entrees.
Tasting Notes: Brewed in small batches using the renowned Hyogo Prefecture rice farmer Maekawa Naoki's contract-grown Yamada Nishiki sake rice, this sake is bottled undiluted and unfiltered, and skips the first pasteurization typical to sake. The second typical pasteurization is carried out carefully by hand, bottle-by-bottle, and then the sake is aged at freezing temperatures to balance flavors and maintain quality. The resulting brew is fresh and vibrant, with a gorgeous (but not overpowering) aroma and a fruity flavor profile that finishes dry - the perfect sake to pair with food. After being open for 2-3 days, the umami of this sake becomes bolder.
Size: 720ml
Location: NY NJ Distribution
Brewery: Joyo Shuzo
Founded: 1895
Profile: Established in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region (Southern Kyoto). They are surrounded by an abundance of nature's blessings - since ancient times their homelands were covered in ume trees (Japanese plum) and the region was famous for such, as well as for their exceptionally soft subterranean brewing water. The brewery works closely with contracted local ume farmers, and they source both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures (like Yamada Nishiki from Hyogo), in order to guarantee the best ingredients possible. The Toji (brew master) leads his kurabito (brewery workers) between the coldest months of the year every day without resting to produce small batch, raw-bottled, unfiltered, bottle aged sake with a fresh umami and crisp acidity that they brew to bring out the flavors of food.
