Gekkeikan Horin Sake (720ML bottle)

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    Gekkeikan Horin Sake (720ML bottle) Front Label
    Gekkeikan Horin Sake (720ML bottle) Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    720ML

    ABV
    16.6%

    Features
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    Somm Note

    Winemaker Notes

    A limited production Junmai-Daiginjo, made in small batches at Gekkeikan's Uchigura brewery, dedicated to micro-brewing only ultra premium sakes. Mild, fruity aroma with delicate notes of over-ripe cantaloupe and honeysuckle. Well-Balanced and exceptionally smooth with a long, clean finish. Horin is slowly fermented at low temperatures for a refined flavor.
    Gekkeikan

    Gekkeikan

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    Gekkeikan, Japan
    Gekkeikan's state-of-the-art sake brewing facility in Folsom, California (see map below) is the latest chapter in a continuing success story that began more than 360 years ago five-thousand miles away in Fushimi, Japan.

    Gekkeikan now brings the newest technologies to a brewing process that is nearly 2,000 years old and continues to strengthen its marketing position in the wake of growing demand for sake worldwide.

    Gekkeikan established its Folsom sake brewery as part of its strategy to reach new markets. It is the company's first brewing facility in North America and is the sixth brewery to bear the Gekkeikan name.

    Why was Folsom selected? Just as Fushimi was "discovered" centuries ago, Folsom was found to offer just the right conditions: high quality water and an abundance of rice- the perfect setting for a skilled brewmaster backed by over three and a half centuries of experience.

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    Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai Daiginjo. It is, just like Junmai and Junmai Ginjo, made up solely of water, koji mold, yeast and rice with no addition of alcohol. Since the categories of saké are determined by milling requirement (not rice variety), this is one of the most premium categories, along with Daiginjo. Pair Jumai Daiginjo with lighter fare such as sashimi or steamed fish.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    SWS4259_0 Item# 18245

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