Gasanryu Asagao Morning Glory Junmai Ginjo

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Tasting Notes

Gasanryu Asagao opens with an elegant, distinctly fruity aroma, followed by refreshing notes of crisp orchard fruit, delicate florals, and a subtle citrus-like brightness. The palate is clean and graceful yet carries enough depth to remain expressive, with gentle sweetness balanced by lively acidity. Light-bodied and exceptionally refreshing, it finishes crisp, smooth, and clean, an ideal profile for warm-weather drinking. Its graceful yet vivid character makes it especially enjoyable when well-chilled during the warmer months.

Specifications

Region: Yamagata Prefecture, Japan
Class: Junmai Ginjo
Rice: Tamanae
Rice-Polishing Ratio: 60%
ABV: 14%
Acidity: 1.5
Size: 720ml
Serving Temperature: Chilled

Overview

Brewed by Shindo Shuzoten in Yonezawa, Yamagata Prefecture, Gasanryu Asagao, meaning “Morning Glory,” is the summer release from the brewery’s seasonal Betsuatsurae series. Its colorful morning-glory bottle design reflects the freshness and vibrancy of the season.

This limited Junmai Ginjo is crafted entirely from Tamanae, a rarely cultivated Yamagata sake rice prized for producing expressive aromatics and a refined, structured flavor. Polished to 60% and brewed to a lighter 14% ABV, Asagao presents an elegant combination of fragrant fruit, refreshing acidity, and a remarkably clean finish.

About the Brewery

Shindo Shuzoten Ltd.

有限会社新藤酒造店

A Yonezawa brewery founded in 1870 producing Kurozaemon, Gasanryu and Izumihyokan, with a focus on upper-tier ginjo brewing.

Founded

1870

Location

Yonezawa, Yamagata, Japan

Brewing philosophy

Gasanryu was conceived as a freer rethinking of local sake, seeking varied expressions rather than allowing convention to dictate a single style.

SAKEZEN

Brewery Signature

• Yonezawa snow
• flowing calligraphy
• experimental ginjo

Experimental within a ginjo framework, favoring precision and distinctive limited expressions.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.