Stepping into the tranquil garden of Yoshimura Hideo Shoten feels like stepping back in time. One of only nine
active producers in the highly spiritual prefecture of Wakayama, this beautiful estate is singularly focused on
single-harvest sake, producing a rich, deeply umami and expressive range.
Master Brewer Akiko Fujita utilizes the labor-intensive, traditional kimoto and yamahai methods. Since joining Yoshimura in 2016, just after the brewery’s 100th year, Akiko’s patience and focus have translated clearly to every aspect of their sake brewing approach. In 2017, she launched the Kurumazaka line, seeking to fully express the natural umami of rice with remarkable clarity and freshness, aided by the soft, slightly sweet subterranean water from the Kinokawa River, and rice is grown by the brewery itself (as well as trusted local farmers).
Toji Akiko’s approach to brewing is a dialogue. To her, making sake is not about forcing its elements to follow a script, but about walking alongside them toward the common goal. Yoshimura Hideo Shoten maintains a strict policy of not blending across different brewing years, allowing growing seasons to reveal the individuality of each vintage. They also believe sake is not complete the moment it’s pressed. For certain styles and vintages, they rest their bottles for extended periods in their underground cellar, where temperatures change gradually with the seasons, allowing the sake to evolve and harmonize over time.
The Yamahai Junmai Ginjo is pale straw with striking yellow hues. A fresh, intriguing nose of farm yogurt and delicate pear blossom. The palate is richly textured, striking a seamless harmony between subtle sweetness and deep, savory umami. Earthy button mushroom accents linger alongside delicate floral notes through a delicious and long finish.
Brewery: Yoshimura Hideo Shoten
Founded: 1915 in Iwade, Wakayama Prefecture
Toji: Akiko Fujita
Water source: Medium-soft water from the Kinokawa River
Designation: Junmai Ginjo
Sub-category: Yamahai
Koji-mai: Yamadanishiki (Hyogo-grown), 55% seimai buai
Kake-mai: Yamadanishiki (Hyogo-grown), 55% seimai buai
Koji: Yellow
Shubo: Yamahai
Yeast: 701
Pressing: Yabuta
Filtration: Cloth
Pasteurization: Hi-ire by plate heater: brief time at temperature depending on the rice and fermentation
ABV: 16%
SMV: +4
Master Brewer Akiko Fujita utilizes the labor-intensive, traditional kimoto and yamahai methods. Since joining Yoshimura in 2016, just after the brewery’s 100th year, Akiko’s patience and focus have translated clearly to every aspect of their sake brewing approach. In 2017, she launched the Kurumazaka line, seeking to fully express the natural umami of rice with remarkable clarity and freshness, aided by the soft, slightly sweet subterranean water from the Kinokawa River, and rice is grown by the brewery itself (as well as trusted local farmers).
Toji Akiko’s approach to brewing is a dialogue. To her, making sake is not about forcing its elements to follow a script, but about walking alongside them toward the common goal. Yoshimura Hideo Shoten maintains a strict policy of not blending across different brewing years, allowing growing seasons to reveal the individuality of each vintage. They also believe sake is not complete the moment it’s pressed. For certain styles and vintages, they rest their bottles for extended periods in their underground cellar, where temperatures change gradually with the seasons, allowing the sake to evolve and harmonize over time.
The Yamahai Junmai Ginjo is pale straw with striking yellow hues. A fresh, intriguing nose of farm yogurt and delicate pear blossom. The palate is richly textured, striking a seamless harmony between subtle sweetness and deep, savory umami. Earthy button mushroom accents linger alongside delicate floral notes through a delicious and long finish.
Brewery: Yoshimura Hideo Shoten
Founded: 1915 in Iwade, Wakayama Prefecture
Toji: Akiko Fujita
Water source: Medium-soft water from the Kinokawa River
Designation: Junmai Ginjo
Sub-category: Yamahai
Koji-mai: Yamadanishiki (Hyogo-grown), 55% seimai buai
Kake-mai: Yamadanishiki (Hyogo-grown), 55% seimai buai
Koji: Yellow
Shubo: Yamahai
Yeast: 701
Pressing: Yabuta
Filtration: Cloth
Pasteurization: Hi-ire by plate heater: brief time at temperature depending on the rice and fermentation
ABV: 16%
SMV: +4
