NOGUCHI NAOHIKO Junmai-Ginjo Non-filter Nama-Genshu Gohyakumangoku 2019

Organically grown Komatsu Gohyakumangoku polished to 60%. Nama freshness sits alongside the depth of about three years of ice-temperature maturation.

Junmai Genshu Bacchus Global cold-chain mark

RiceKomatsu organic Gohyakumangoku

Polish60%

ABV19%

SMV—

Volume720 ml

StyleJunmai Genshu

The sake

Organic rice and near-freezing maturation, shaping 2019’s depth

Made with JAS-certified, organically grown Gohyakumangoku rice from Komatsu City, this is a 2019-vintage junmai-ginjo non-filter nama-genshu. Without pasteurisation or filtration, it was matured at near-freezing temperature for around three years. It holds the freshness of nama sake and the complexity that time brings within a single balance.

Taste profile

Beneath the freshness, the shadow of maturity

A light ginjo-style aroma layers with a soft richness nurtured by low-temperature maturation. The vitality distinctive to unfiltered nama-genshu leads into a quiet, lingering finish.

Keep refrigerated. Its quiet, lingering finish is where that vitality settles.

The brewery

NOGUCHI NAOHIKO · Noguchi Naohiko Sake Institute · Ishikawa

Founded in 2017 to carry the techniques, spirit and way of life of master toji Naohiko Noguchi forward to the next generation, the institute is based in Kannonge, Komatsu City, Ishikawa Prefecture. Working with water, rice and time, it carefully brews sake of varying character — from junmai and yamahai to vintage unfiltered nama-genshu.

Official brewery website

Culinary affinity

Where the freshness of nama sake meets the shadow of ageing

The distillery does not publish official food pairings. What follows are four directions read from the aromas and taste structure that can be confirmed. This sake carries a rare design: kept unpasteurised (nama) and aged near freezing for around three years, so that the fresh, green-apple and citrus character of ginjo brewing sits alongside the roasted cashew and custard notes that ageing brings, in the same bottle.

Citrus and bright aciditySole meunière with lemon butter, ayu no shioyaki (salt-grilled sweetfish with tade vinegar), som-o salad (Thai pomelo salad). The green-apple and citrus character and the high acidity run in the same direction as dishes built on citrus or vinegar

Concentrated umami and almond bitternessChicken in almond cream sauce, shirako ponzu (milt with ponzu), yam wun sen with shrimp. The concentrated umami of organic Gohyakumangoku rice and the gentle bitter-almond note in the finish overlap with dishes built on toasted nuts or cream

Roasted ageing notes and creamMushroom cream sauce, chawanmushi (Japanese savoury egg custard), tom kha gai. The cashew and custard-like character that emerges once gently warmed runs in the same direction as the richness of cream or coconut

A lean frame and herbsHerb-crusted pan-seared white fish, kelp-cured white fish (kobujime), larb pla (Thai herbal fish salad). The lean, clean frame typical of Gohyakumangoku rice does not crowd out the delicacy of herb- or white-fish-led dishes

Food-pairing science notes that a sake carrying both the fresh character of nama sake and the complexity of long ageing can bridge from cold appetisers to richer dishes. This sake’s two-sided nature — nama and aged — is a clear example of that principle.

Pairing guide — Sake

Explore the range

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