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TOSATSURU Azure Ginjo

Original bottle illustration — Bacchus Global
TOSATSURU · Tosatsuru Sake Brewery · Kochi

TOSATSURU Azure Ginjo

吟醸酒 アジュール

Deep-sea water from Muroto shapes a clear, dry Ginjo — winner of the 2017 U.S. National Sake Appraisal Grand Prix.

Thailand · Product information

Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global

GinjoBacchus Global cold-chain mark
RiceYamada Nishiki
Polish55%
ABV15%
SMV+5
Volume720 ml
StyleGinjo
The sake

A defined expression of the range

TOSATSURU Azure Ginjo is brewed using deep-sea water drawn from Muroto, Kochi, shaping a soft ginjo aroma against a smooth, translucent dry character. The blue bottle reflects the sea’s clarity and a free-thinking spirit unbound by conventional ideas of what sake should look like.

In 2017 it won the Grand Prix in the Ginjo division of the U.S. National Sake Appraisal — a blind tasting that judges sake purely on quality, not appearance, where this bottle’s clean, pure character was recognised.

Taste profile

How it tastes

Sensory profile

A soft ginjo aroma recalls white peach and pear. The palate is smooth, with a clear, dry structure drawing the fruit’s fullness tight, leaving a light, citrus-toned acidity and a crisp cut on the finish.

The white peach and pear stay bright through a crisp, clean finish.

The brewery

TOSATSURU · Tosatsuru Sake Brewery · Kochi

Tosatsuru Sake Brewery began brewing in 1773 in Yasuda, Kochi Prefecture. Built on a founding principle of quality first, it continues to refine the clean, precise dry style characteristic of Tosa.

For Azure, that traditional technique is layered with deep-sea water and a more modern approach — the deep-blue bottle and the sake’s clear character marking a new expression for Tosatsuru.

Official brewery website

Awards

International recognition

2017U.S. National Sake Appraisal — Grand Prix, Ginjo category
Culinary affinity

Four directions built on a clear, dry structure and crisp acidity

The brewery does not publish official food pairings. What follows are four directions read from the aroma and taste structure stated on this page — a soft ginjo aroma of white peach and pear, a smooth mouthfeel, a clear dry structure, a light citrus-toned acidity, and a crisp finish.

Meeting the fat and salt of seafoodCalamari fritto with lemon, prawn and white fish tempura, yam thale (Thai seafood salad). The clear dry structure meets the fat and salt of seafood
With citrus-forward dishesGrilled seafood with lemon, grilled fish with citrus, pla phao (salt-crusted whole grilled fish). The light citrus-toned acidity runs in the same direction as the citrus in the dish
Cutting the edge of salty grilled dishesGarlic prawns al ajillo, shio-koji grilled chicken wings, moo ping (grilled pork skewers). The clear structure cuts the edge of salty grilled dishes
With mellow seafood dishesLobster roll, butter-seared scallops, tod mun pla (Thai fish cakes). The soft white peach and pear aroma meets the mellow sweetness of the seafood

As a ginjo built around the clear, dry structure of deep-sea water for the table, we have drawn one dish each from Western, Japanese and Thai cuisine into every one of the four directions.

Pairing guide — Sake

For restaurants and retailers

Interested in listing TOSATSURU Azure Ginjo at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.

Make a trade enquiry

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