Gokeiji Junmai Ginjō

Gokeiji Junmai Ginjō (御慶事 純米吟醸生酒 夏の生酒) is released exclusively for summer. Unlike most namazake, which are typically bottled and sold immediately after pressing at the end of the brewing season, this expression is specially produced as a summer limited edition. It is brewed entirely from Hitachinishiki, Ibaraki Prefecture's first locally developed sake rice, the same variety used for Gokeiji Junmai Ginjō Hitachi Nishiki, which won a Gold Medal at the International Wine Challenge 2016.

The combination of locally grown Hitachi Nishiki rice and Ibaraki SYS yeast gives this sake a fruity aroma with light pine notes and a hint of acidity. It has a well-balanced flavour with gentle sweetness, subtle spice and a clean, crisp finish. The latest vintage has been crafted to be even fresher and clearer, while retaining its distinctive aromatic style.

As an unpasteurised namazake, it has the fresh, soft character typical of this style and is especially enjoyable served chilled during the summer months. Its cool blue label reflects its seasonal character. The sake has also received international recognition, earning 90 points in The Sake Report by wine critic Robert M. Parker Jr., one of the awards that helped bring the Gokeiji brand to a wider international audience.

Aoki Shuzō (青木酒造) was founded in 1831 in the castle town of Koga, in present-day Ibaraki Prefecture. Located near the confluence of the Tone and Watarase rivers, Koga developed as an important commercial centre during the Edo period, benefiting from river transport and its position on routes linking the Kantō region with Edo. These favourable conditions supported the growth of sake brewing, and the Aoki family established its brewery there in the early nineteenth century.

The brewery has remained in the hands of the founding family for nearly two centuries. While preserving traditional brewing methods, successive generations have adapted to changing tastes and technological advances. Today, the company is headed by the seventh-generation proprietor, Aoki Shigenobu (青木滋延). At the same time, members of the eighth generation have assumed prominent roles in the brewery's management and promotion.

The brewery's best-known brand, Gokeiji (御慶事), dates back to the early twentieth century. According to the brewery, the third-generation head adopted the name to commemorate the marriage of the future Emperor Taishō, choosing the expression gokeiji, meaning "an auspicious celebration" or "the happiest of occasions", as a wish for the prosperity of both the Imperial House and the nation. The brand has remained the brewery's flagship ever since.

Although Aoki Shuzō is a comparatively small producer, it has earned a national and international reputation for its premium sake. In recent decades, the brewery has increasingly focused on junmai and ginjō styles, making extensive use of high-quality rice varieties, including local Hitachi Nishiki (ひたち錦) from Ibaraki Prefecture and Omachi (雄町) from Okayama Prefecture. It combines these with carefully selected yeasts to produce elegant, food-friendly sake that balances fruitiness with a clean finish.

The brewery has received numerous awards in major domestic and international competitions. Among its most notable achievements are the International Wine Challenge (IWC) Trophy for Junmai Ginjō in 2016, the IWC Ibaraki Daiginjō Trophy in 2022, Gold medals at the SAKE COMPETITION, and repeated Gold Awards at the National New Sake Appraisal. Several Gokeiji labels have also been served in premium cabins on Japan Airlines international flights, reflecting their growing recognition outside Japan.

In recent years, Aoki Shuzō has attracted attention for the involvement of younger family members, particularly Aoki Chisa (青木知佐), who has played a leading role in marketing, exports and product development while preparing for the transition to the eighth generation. The brewery actively seeks to broaden the appeal of sake among younger consumers and overseas markets without abandoning the traditions that have sustained it since the Edo period. This combination of continuity and innovation has become a defining feature of the brewery's identity.