1800ml, 720ml, 300ml
1800ml, 720ml, 300ml, 180ml
Japanese sake is 80 per cent water.
Underground water from Japan’s largest river, the Shinano, and melted snow water from the Nagaoka Eastern Mountain range mingle together deep below the surface of the earth and gush forth from a well in the brewery grounds. This is the water used to prepare Yoshinogawa sake.
This underground spring, known as the “TENKA-KANROSEN,” produces a small volume of soft water with a perfect balance of minerals. The vital ingredient in Yoshinogawa’s sake, with its reputation as “clean sake, smooth to the taste,” is water.
Insistence on rice grown in Niigata Prefecture and cultivated by the brewers themselves. Niigata Prefecture is famous throughout Japan as a rice-growing heartland. It is here that the sake rice we use at Yoshinogawa is cultivated
The brewers who make the sake are farmers who grow rice in the summer. With their thorough knowledge of the role of rice in sake-brewing, they brew sake using rice known as kurabito saibaimai or brewer’s rice which they themselves have worked hard to grow.
Those who make sake are called “kurabito” or “men of the brewery”. The person with ultimate responsibility is the toji or master brewer. The outskirts of the city of Nagaoka in Niigata Prefecture, with sophisticated sake-brewing technology are also known as the home of master brewers. The sake brewers of Yoshinogawa, inheriting traditional skills going back over 460 years, continue to search for the ideal sake.
Even during the war, and other periods when rice was in short supply, we at Yoshinogawa have made the brewing of Ginjo the basis of our sake production, and preserved technology and tradition handed down from generation to generation.
Originally, Ginjo was sake produced only in small amounts so that the breweries could deepen the secrets of the sake-brewing art. Ginjo sake, which is made by grinding away over 50 per cent of each individual grain, was very luxurious sake which could only be dreamed of by ordinary people.
Niigata Prefecture, home to Yoshinokawa’s brewery, is also renowned for its snowfall.
The heavy snow, which contains a lot of moisture, piles up to transform the brewery into a natural refrigerator.
The fermentation which takes place during the brewing process is closely connected with microbes which wash out dirt and dust in the atmosphere. Snow has a very important role to play in the brewing of sake which dislikes microorganisms and requires low temperature control.