Kachou Gesseki is the competition-grade daiginjo from Yuki No Bosha. Over the past 28 years, it has won a gold medal 19 times and a silver 7 times at the Japanese National Sake Competition. At the same time, it has consistently won top marks at the Tohoku Region and Akita Prefecture sake contests. Mr. Toichi Takahashi is the brew master of YUKI NO BOSHA and has been instrumental in the local sake industry of Akita. He currently sits as an advisor on the Sannai Toji Guild of Akita where he helps to elevate sake making skills and educate younger generations of brewers.
Takahashi-toji is committed to a method of sake making that shows the utmost respect for the natural environment. In order to protect the microorganisms of Saiya brewery there are several things the brewery does not do: they do not stir the fermentation tanks, they do not dilute the sake, they do not use charcoal filtration, and they do not use chemicals to clean the brewery. In order to maintain unique characteristics in the sake, Takahashi-toji only uses proprietary yeasts, some 40 years old. Additionally, he works closely with contract Yamada Nishiki rice farmers in Hyogo, giving direction on rice patty management to ensure high quality over yield. For all this, Takahashi-toji has been recognized as a National Treasure of Japan.
It is aromatic like a perfume, shows blood orange and peach on the palate, and finishes with long, elegant honey notes.
Serve chilled to room temperature with omakase and kaiseki.
Rice: Yamada Nishiki (from Hyogo)
Yeast: House yeast
Pasteurization: Once, in bottle