Gikyou, Tomogara, Junmai Ginjou, genshu

Popular among Sake enthusiast. Undiluted but a bit lower alcohol 

Gikyo "righteousness", Tomogara "friends", Junmai Ginjou, genshu

Gikyo is a single brand which Yamachu Honke Shuzo has brewed in Aichi prefecture since the mid-Edo period with an 11-generation history. This region is in a big rivers delta zero meter above sea level. Though abundant clear water is essential for brewing sake, the brewery's unwavering dedication to showcasing the inherent beauty of rice is evident in their exclusive use of Yamada Nishiki rice, a premier sake rice grown in the fertile lands of Tojo-cho, Hyogo Prefecture.

Gikyo is known as its blending skill with aged sake to make up unique taste on fuller body with umami from rice. Yet this bottle, Tomogara, is brewed in a different approach.  Meticulous fermentation control allows to keep the alcohol level at around 13%, despite the usual tendency for it to rise to 16%. This approach not only removes the necessity of dilution for lowering alcohol content, but it also permits the sake's intrinsic flavor to be fully expressed.

Well balanced with sweetness and acidity. Banana like aroma, smooth drinking. Recommended to drink it up in two days since it gets sweeter.

Flavor, Aroma and Paring Table