Gokyo “Junmai” Kiokezukuri
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.
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Time-honored technique
Time-honored technique
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 |
Serving Temperature
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Recommended
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Not Recommended
Region
Gokyo is made in Yamaguchi prefecture in the Chugoku region.
Taste Metrics
Tasting Notes
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Rice
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Chestnuts
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Cedar
Recommended Pairing
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Seafood
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Veggies
Customer Reviews
Delivered with care
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