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Gokyo “Junmai” Kiokezukuri
Gokyo “Junmai” Kiokezukuri front label
Gokyo “Junmai” Kiokezukuri Thumbnail
Gokyo “Junmai” Kiokezukuri front label Thumbnail
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Gokyo “Junmai” Kiokezukuri

Yamaguchi prefecture

$39.00 
$37.05 member price
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Time-honored technique

Sakai Brewing Company relies on the traditional and laborious kimoto method to make this junmai, creating the starter mash in wooden tubs called “kioke.” What’s more, they use two different, locally sourced rice types: Yamadanishiki for the koji, and Isehikari for the main mash. These careful choices lead to a full-bodied sake with notes of rum raisin and sweet rice. Pair it with robust meals like oden or roast chicken.

Characteristics

Brand Gokyo
Brewery Sakai Brewing Company
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Yamadanishiki,  Isehikari
Yeast variety Association No. 701
Alcohol 15.00%
RPR ? 70%
SMV ? 2.5
Acidity ? 2.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Gokyo “Junmai” Kiokezukuri is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Gokyo “Junmai” Kiokezukuri - Yamaguchi prefecture

Gokyo is made in Yamaguchi prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Rice

    Rice

  • Chestnuts

    Chestnuts

  • Cedar

    Cedar

Recommended Pairing

  • Seafood

    Seafood

  • Veggies

    Veggies

Sakai Brewing Company

Established in 1871 in the Yamaguchi prefecture, Sakai Brewing Company lives by its core value, “Do simple things thoroughly to make good sake.” From the growing of rice to the brewing process itself, the brewery is dedicated to empowering the local people. They contract their rice from local farmers, hire locals, and even hold annual events for children in the area to learn about sustainability and celebrate the planting and harvesting of rice. Their staple brand “Gokyo,” meaning “five bridges,” is named after the five arched bridges connecting across the Nishiki River.

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