Girl Power – Female Sake Brewers

$200.00 excl. GST

A trio of leading female toji (sake brewers) spanning the country. Uncork three quality-driven sakes produced by leading sake heroines.

  • Nadagiku Junmai Ginjo
  • Gozenshu Junmai 1859 (Bodaimoto x Omachi)
  • Ayu Masamune Daiginjo (500mL)

Nadagiku Junmai Ginjo

Who — Nadagiku
What — Yamada Nishiki
Where — Hyogo, Japan
Style — Junmai Ginjo
Polishing Ratio — 60%
S.M.V. — -1.0
Vol — 720ml

Lifted aromas of fresh peaches and gentle spice. Generous texture in the mouth balanced with a crisp minerality, through to a clean finish.

+ Read More

Nadagiku was founded in 1910, and is located near the Himeji White Castle; one of Japan’s most visited tourist landmarks and designated a World Heritage Site in 1993. The brewery’s name is a combination of the word “Nada” in “Harima-Nada”, the name of the sea Himeiji faces, and “Kiku”, the national flower of Japan.

Misa Kawaishi, the third daughter of the Kawaishi family, entered the family business after graduating from Tokyo University of Agriculture with a major in sake brewing. Attaining her position of brewer over 15 years ago was no small feat, with a very small number of female brewers present in the industry at that point in time. 

She trained under the famous Shohei Kamata, the chief brewer of sake in Nanbu region in Iwate. Following her apprenticeship she took on the position of toji in 2004, became the third female sake brewer of the well-known Association of Nanbu Chief Sake Brewers in 2010 and eventually CEO of Nadagiku in 2020.

In stock

Gozenshu Junmai 1859 (Bodaimoto x Omachi)

Who — Tsuji Honten
What — Omachi
Where — Okayama, Japan
Style — Junmai Daiginjo
Polishing Ratio — 65%
S.M.V. — +4.0
Vol — 720ml

A complex nose of muscat, red berries, banana bread and light touches of vanilla. Despite its seemingly sweet nose it is surprisingly dry, with good acidity and umami and astringency.

+ Read More

Gozenshu Brewery, officially known as Tsuji Honten Co., Ltd., was founded in 1804 in Katsuyama, Okayama by Yahei Tsuji, originally a mercer who ventured into the brewing business. Katsuyama is located in the region of Mimasaka which has been long known as “the country of fine brew” or Umasake no Kuni. This is the first release of Gozenshu’s new range, the 1859 series, named after the year Omachi rice was discovered. Made with Gozenshu’s own Bodaimoto method, the brewery uses its own choice of sake yeast instead of allowing wild yeasts from the air to settle into the shubo. This method was recreated by a group of young brewers trying to reinvent the ancient styles of sake making. The brewing is led by Maiko Tsuji who is the 7th generation of her family and also Okayama’s first female master brewer.

Gozenshu’s motto of “being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship” is in line with their promise to use only Omachi rice by 2022 and evident in their commitment towards quality production without compromise. Gozenshu differentiates themselves with a clear-cut taste compared to the sweet styles that the southern part of the region is typically known for.

 

In stock

Ayu Masamune Daiginjo

Who — Ayu Masamune
What — Yamada Nishiki
Where — Niigata, Japan
Style — Daiginjo
Polishing Ratio — 40%
S.M.V. — +3.5
Vol — 500ml

Lifted aromas of winter fruits, rockmelon and fresh peaches balanced against a mineral note and autumnal earthy character. Texture builds without overwhelming on the palate, through to a crisp finish.

+ Read More

Ayu Masamune was founded in 1875. Located in the city of Myoko, in Niigata Prefecture, opposite the Nagano prefectural border. Deep in the Kyoko Saruhashi district, the brewery is graced with heavy snowfall which surrounds the cellar in winter, allowing an environment perfect for a long, stable and slow maturation. The local natural spring water complements the style of the sake perfectly, with a soft taste and delicate texture.

In stock

In stock

SKU: Girl Power: Female Sake Brewers Category:
 

Description

With over 1200 breweries in Japan, female sake brewers make up only around four percent of the industry. We shine the light on three of the country’s leading sake heroines.

Additional information

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Nadagiku Junmai Ginjo

Who — Nadagiku
What — Yamada Nishiki
Where — Hyogo, Japan
Style — Junmai Ginjo
Polishing Ratio — 60%
S.M.V. — -1.0
Vol — 720ml

Lifted aromas of fresh peaches and gentle spice. Generous texture in the mouth balanced with a crisp minerality, through to a clean finish.

+ Read More

Nadagiku was founded in 1910, and is located near the Himeji White Castle; one of Japan’s most visited tourist landmarks and designated a World Heritage Site in 1993. The brewery’s name is a combination of the word “Nada” in “Harima-Nada”, the name of the sea Himeiji faces, and “Kiku”, the national flower of Japan.

Misa Kawaishi, the third daughter of the Kawaishi family, entered the family business after graduating from Tokyo University of Agriculture with a major in sake brewing. Attaining her position of brewer over 15 years ago was no small feat, with a very small number of female brewers present in the industry at that point in time. 

She trained under the famous Shohei Kamata, the chief brewer of sake in Nanbu region in Iwate. Following her apprenticeship she took on the position of toji in 2004, became the third female sake brewer of the well-known Association of Nanbu Chief Sake Brewers in 2010 and eventually CEO of Nadagiku in 2020.

In stock

Gozenshu Junmai 1859 (Bodaimoto x Omachi)

Who — Tsuji Honten
What — Omachi
Where — Okayama, Japan
Style — Junmai Daiginjo
Polishing Ratio — 65%
S.M.V. — +4.0
Vol — 720ml

A complex nose of muscat, red berries, banana bread and light touches of vanilla. Despite its seemingly sweet nose it is surprisingly dry, with good acidity and umami and astringency.

+ Read More

Gozenshu Brewery, officially known as Tsuji Honten Co., Ltd., was founded in 1804 in Katsuyama, Okayama by Yahei Tsuji, originally a mercer who ventured into the brewing business. Katsuyama is located in the region of Mimasaka which has been long known as “the country of fine brew” or Umasake no Kuni. This is the first release of Gozenshu’s new range, the 1859 series, named after the year Omachi rice was discovered. Made with Gozenshu’s own Bodaimoto method, the brewery uses its own choice of sake yeast instead of allowing wild yeasts from the air to settle into the shubo. This method was recreated by a group of young brewers trying to reinvent the ancient styles of sake making. The brewing is led by Maiko Tsuji who is the 7th generation of her family and also Okayama’s first female master brewer.

Gozenshu’s motto of “being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship” is in line with their promise to use only Omachi rice by 2022 and evident in their commitment towards quality production without compromise. Gozenshu differentiates themselves with a clear-cut taste compared to the sweet styles that the southern part of the region is typically known for.

 

In stock

Ayu Masamune Daiginjo

Who — Ayu Masamune
What — Yamada Nishiki
Where — Niigata, Japan
Style — Daiginjo
Polishing Ratio — 40%
S.M.V. — +3.5
Vol — 500ml

Lifted aromas of winter fruits, rockmelon and fresh peaches balanced against a mineral note and autumnal earthy character. Texture builds without overwhelming on the palate, through to a crisp finish.

+ Read More

Ayu Masamune was founded in 1875. Located in the city of Myoko, in Niigata Prefecture, opposite the Nagano prefectural border. Deep in the Kyoko Saruhashi district, the brewery is graced with heavy snowfall which surrounds the cellar in winter, allowing an environment perfect for a long, stable and slow maturation. The local natural spring water complements the style of the sake perfectly, with a soft taste and delicate texture.

In stock

In stock