Tosashiragiku Junmai Ginjo

ABOUT

The Tosashiragiku Junmai Ginjo represents the brewery's premium aromatic expression — brewed using Kochi Prefecture's own Gin no Yume sake rice, polished to 50%. Gin no Yume was developed specifically for Kochi's climate and brewing conditions, and produces sake with a clean, bright character and the signature lively acidity the prefecture is known for. It undergoes low-temperature ginjo fermentation to develop elegant fruity aromatics alongside the clean stretch and refreshing finish that defines the Tosashiragiku style. The Junmai Ginjo series also includes seasonal variants: a fresh Arabashiri first-run pressing, a "Usurei" (Thin Ice) limited spring edition, and an autumn Hiyaoroshi aged release — described by the brewery as "especially representative of Kochi Prefecture."

AROMA & TASTE

Elegant and fragrant on the nose with a refined ginjo aroma — clean and inviting rather than forward or perfumed. The Gin no Yume rice contributes a beautiful, clean acidity and "nobiyaka" (pleasantly stretching) character on the palate. The mouthfeel is smooth and composed, with a lively fruit-forward quality described as fresh and juicy — ripe citrus, white peach, and melon notes, lifted by the signature bright Kochi acidity. The finish is clean and refreshing, making it highly food-versatile. Best served well chilled, ideally in a wine glass to showcase the ginjo aroma. Excellent with sashimi, grilled shellfish, light white fish, and fresh tofu.