Gikyo 30 Junmai Ginjo Yamachu Honke Brewery | 山中本家酒造 (義侠)
Yamachu Honke Brewery | 山中本家酒造 (義侠)

Gikyo 30 Junmai Ginjo

$96.00 USD

Only 1 left in stock!

Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM
Shipping & Returns

Shipping
Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

Returns
All sales are final once shipped. Damaged or incorrect items must be reported within 48 hours of delivery for replacement or refund assistance. View refund policy.
Tasting Notes

Made exclusively from Grade A Yamada Nishiki rice from Tojo, one of the most esteemed sake rice varieties, Gikyo 30 Junmai Ginjo is a sake that values depth over labels. Although its 30% rice polishing ratio exceeds the standards for Daiginjo, the brewery chooses to maintain the Ginjo classification, embracing a philosophy that prioritizes substance over prestige.

This sake is bottle-aged at cold temperatures, allowing flavors to fully settle and deepen. The result is a full-bodied, powerfully expressive profile, with rich notes of hazelnut, caramel, and fresh green herbs. A structured yet smooth mouthfeel leads to a long, definitive finish, making it a bold and complex choice for those seeking a sake with presence and character.

With its rich umami, deep nutty sweetness, and refined structure, Gikyo '30' Junmai Ginjo is a sake for those who appreciate intensity and complexity in their glass, delivering a truly memorable drinking experience.
Specifications

Class: Junmai Ginjo
Style: Deep & Aged
Rice: Grade A Yamada Nishiki (Tojo)
Rice-Polishing Ratio: 30%
Yeast: Kyokai #9
ABV: 16-17%
Size: 720ml
Overview

Food Pairings: Its robust and layered profile makes it an excellent match for rich dishes, such as duck confit, wagyu beef, roasted tuna collar, grilled mushrooms, and root vegetables.
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The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.
Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.
Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.
Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.
Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.
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