Winemaker Notes
This sake opens up with very pleasing aromas of fruit. There is some gentle sweetness of lychee and bubblegum, and also a surprising tropical feel with notes of pineapple and mango on the nose. The palate is modest and unpretentious, featuring rice and hints of apple. The acidity and crisp bitterness helps to keep the palate refreshing. Prominent umami provides the bulk of the body and makes this great for drinking alongside meals. The finish is rather short, dry and refreshing.
Brewing sake since 1637 when Gekkeikan’s founder, Jiemon Okura, established his sake brewery in the town of Fushimi, a location just south of Japan’s ancient capital city Kyoto, well-known for its abundant and high-quality water. Access to the ideal ingredients combined with a convenient location enabled Okura and his successors’ business to thrive in the years that followed.
In 1905, the brand name Gekkeikan (meaning “crown of laurel”) was adopted as the company’s formal pledge to excellence. Through this commitment, the company became a true leader in the industry and pioneered a number of research and innovative breakthroughs. Centuries of experience and the successful results of their research endeavors have enabled Gekkeikan to become one of the world’s most popular brands. Though sake may have evolved over the centuries, Gekkeikan’s passion for pleasing the sake connoisseur remains unchanged.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.