Luxury Sake

Nakagumi Junmai Daiginjo Genshu [S9]

Refined sharpness born of Koshitanrei, Niigata's own sake rice.

The pure flavor of Koshitanrei harmonizes with the gentle aroma and moderate acidity of Niigata S-9 yeast. With rice umami at its core, a light astringency and a clear finish bring it all together—a junmai daiginjo with true Niigata dignity. Light and dry, yet with depth. Easy to enjoy with food or on its own.

Size: 720ml
Price (tax incl.): 8,800 yen (720 ml)
Category: Junmai Daiginjo sake
Yeast: Niigata S-9
Rice Polishing Ratio: 40%
Alcohol: 17%
Sake Meter Value: ±0.0
acidity: 1.6
Amino acid content: 1.1
Storage: Bottle storage

Brewer's Notes

Taking advantage of Koshitanrei’s clean character, Niigata S-9 yeast is used for a thorough fermentation that gives restrained aroma and balanced acidity. Rice umami forms the core, while clarity and a sharp, crisp finish keep the profile precise. Its moderate aroma also makes it food-friendly. Crafted for balance 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.