Tokusen
Ginjo
Tokusen
Ginjo
- 720ml
- ¥2,200（Tax incl.）
- 1.8L
- ¥4,400（Tax incl.）
| Rice variety | 100% Yamadanishiki (grown in Shijimi district, Miki, Hyogo Prefecture) |
|---|---|
| Rice polishing ratio | 50% |
| Alcohol by volume | 16% |
| Sake meter value | ＋8 |
*Composition values are control targets
The classic choice for gift-giving.
This ginjo sake uses Yamadanishiki rice grown in the famous Shijimi district of Miki, Hyogo Prefecture and polished to 50%. With its delicate ginjo aroma and smooth mouthfeel, it offers a full umami finish. The overall result is a full, elegant flavor. While this is a ginjo grade sake, it can be enjoyed at a variety of temperatures.
A sake that reaches new heights of flavor when warmed.
Our recommendation is to try this sake nurukan, warmed to around 40°C. Even our brewers consider this sake particularly good at nurukan, as it brings out the umami flavor. Many people mistakenly believe that ginjo grade sake is not suitable for warming, but Tokusen is the pride of Ishimoto Sake Brewery and a luxury that never weighs on the palate.
A sake bearing wishes for a bright future and good health.
At Ishimoto Sake Brewery, our Tokusen plays a special role. It is a dignified sake suitable as an offering to the gods in rituals and dedications at Shinto shrines. That is why its label is purple, a color associated with nobility in both the East and the West and the color ranked highest in Prince Shotoku's Twelve Level Cap and Rank System. This is one reason why Tokusen is suitable for seasonal gift-giving as well as an excellent choice for congratulatory gifts at promotions, birthdays, Father's Day, and any other occasion where you wish to share special feelings with someone you appreciate and respect.
Tasting notes by sommelier Shinya Tasaki
Aroma
Amid the gentle depth, it gives the impression of hidden brilliance. It brings rice-based aromas of steamed rice and white dumplings, with lactic aromas of fresh and sour cream. There are hints of cashews from maturation, and among all that, fruity notes of banana cream, pear, and lychee, all harmonizing with the barest hints of quince, honeysuckle, and orange blossom.
Flavor
It expresses the quintessential Koshi no Kanbai character. The first impression is one of fullness and flexibility, but that quickly gives way to a sense of direct, sharp flavors. It leaves a sense of dryness and expresses the Yamadanishiki rice with a lingering finish. The after-flavor has a particular minerality.
Drinking Recommendations
It leaves a sharp impression in the 10-12°C range, while at 16-18°C it conveys the above flavors more directly. For a more rounded, smoother sense, it's best warmed to 35-45°C.
Pairing Recommendations
It enhances the umami, richness, and fullness of dishes.
- Fresh-boiled Pacific snow crab with vinegar
- Sake-steamed blackthroat seaperch
- Yakitori chicken skewers, salted
- Pork shabushabu hotpot with sesame sauce
- Pot-au-feu (particularly with warm sake)
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Brewing rich moments.
Contributing to the future of
sake and the community.
Our goal is to share the rich gifts of sake with as many people as possible and create more sake lovers.
Above all, we hope to give back to our hometown of Niigata for the natural blessings that have nurtured us.
That is Ishimoto Sake Brewery's mission.
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and sake through our brewing?
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That is the concept that unites
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