義侠 妙
Gikyo is produced by Yamachu Honke Brewery in Aichi Prefecture, established during the Edo period (1789-1801). The brand name “Gikyo,” meaning justice and helping the weak, was gifted by liquor retailers in the Meiji era, recognizing the brewery’s ethical business practices even during price surges.
Rice Selection: Gikyo uses most highest-quality Yamada Nishiki rice from Tojo, Hyogo Prefecture. This premium rice enhances the inherent flavors in the sake.
Flavor Profile: Gikyo offers a robust and rich taste, yet it finishes cleanly without being overpowering. It features a deep, nuanced flavor with a solid umami core and well-balanced acidity.
Water Quality and Brewing Process: The sake is brewed using underground water from Mount Kiso, drawn from 250 meters below ground. This, combined with top-quality ingredients, results in a unique and artisanal sake.
GIKYO Tahe frag ship sake from Gikyo Brewery.
Blend of Junmai Daiginjo Nakadori 5-15 years in refrigeration for five or more years
A blend of Junmai Daiginjo Nakadori, Yamadanishiki from the Special A grade of Tojo, Hyogo. Rice-polishing ratio 30% and aging it for more than 5 years. Clear gentleness and depth of taste are perfectly compatible. Only one in Japan. (Mr.Bacchus)
