Premium Sake
Junmai Daiginjo Yoi no Nagare
Rich fruit harmonizing with the nuances of aging unpasteurized sake—deep and layered
A fruity aroma from TR-8 yeast is joined by the roundness and nutty nuance that develop through maturation before pasteurization. Umami, sweetness and gentle bitterness come into balance, giving the sake depth and composure beneath its youthful character. It also pairs well with richly flavored dishes. Easy to enjoy with food or on its own.
- Size
- 720ml, 180ml
- Price (tax incl.)
- 6,380yen（720ml）／1,650yen（180ml）
- Category
- Junmai Daiginjo sake
- Yeast
- TR-8
- Rice Polishing Ratio
- 40%
- Alcohol
- 15%
- Sake Meter Value
- +4.0
- acidity
- 1.4
- Amino acid content
- 0.8
- Storage
- Bottle storage
Brewer's Notes
Centered on the light aroma of TR-8 yeast, this sake is aged unpasteurized for a set period to round off its edges, adding a nutty complexity and balancing crispness with richness. Designed to have a fuller body than Ake no Nagare. Crafted with care for balanced flavor and drinkability.
Behind the Flavor
Year-Round Brewing
We have created a brewing environment that is not dictated by the seasons, allowing us to brew throughout the year. By carefully controlling temperature and fermentation, we consistently achieve the flavor and maturity intended for each sake. This approach supports the clean character that defines Yoshinogawa and the gentle flavor that pairs so naturally with food.
Oxidation Control
Sake gradually changes in aroma and flavor when exposed to air. At Yoshinogawa, we have installed equipment that minimizes contact with oxygen after pressing and during transfer, protecting the delicate flavors and clean, clear character of our sake. It is our way of preserving just-brewed quality right up to the moment you drink it.
Bottle storage
Keeping bottled sake cold slows changes in flavor and helps it reach customers in better condition. Yoshinogawa has expanded refrigerated bottle-storage capacity to as many as 300,000 bottles, carefully protecting the balance of aroma, umami and finish while minimizing heat and oxygen exposure.
