Gasanryu Kisaragi Daiginjo

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Tasting Notes

Gasanryu Kisaragi Daiginjo is a refined Muroka (unfiltered) Daiginjo crafted exclusively with Dewasansan rice grown in-house at Shindo Shuzoten in Yamagata. Polished to 50% and brewed with Yamagata yeast, this sake offers bright, juicy notes of pear, melon, and apple, accompanied by delicate floral undertones. The palate is smooth and slippery, with a light umami texture and crisp, clean finish, evoking the experience of a pristine mountain stream merging with a clear lake.

A masterful expression of Yamagata terroir, Gasanryu Kisaragi Daiginjo offers a harmonious blend of fruit-forward elegance and pure, silky mouthfeel. Ideal for connoisseurs who appreciate clean, refined Daiginjo with a touch of local authenticity.

Specifications

Region: Yamagata Prefecture, Japan
Class: Muroka Daiginjo
Rice: Dewasansan (self-grown)
Rice Polishing Ratio: 50%
ABV: 14–14.5%
SMV: +3
Acidity: 1.2
Serving Temperature: Chilled
Available Sizes: 720 ml

Overview

Perfect when served well-chilled to amplify its fruity aroma and silky texture. This versatile sake complements a variety of dishes, including sashimi, chicken, tofu-based plates, seafood, Pad Thai, birria tacos, and grilled squid.

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.