Sake specs
- Prefecture
- Gifu (岐阜)
- Rice type
- Hidahomare (ひだほまれ)
- Polishing rate (semaibuai)
- 50-60%
- Alcohol content
- 15.3%
- SMV
- +2.0
- Acidity
- 1.4
- Amino acid level
- 1.3
The Gyokusendō Tokubetsu Junmai Hiyaoroshi (玉泉堂 特別純米酒 冷やおろし) is made from Hidahomare rice grown in Gifu Prefecture and polished to 58%. Junmai Ginjō sake is brewed in the spring and slowly matures in the brewery's cold storage. It has a soft mouthfeel and brings out the best of Hidahomare. Hiyaoroshi (冷やおろし) is sake brewed in early spring and stored during summer; around September, the sake is ready for consumption without pasteurisation; it has a deep-matured aroma and is sold only in September and October as a seasonal sake of limited production.
About the brewery
- Brewery
- Gyokusendō Brewery Co., Ltd.
- Name in Japanese
- 玉泉堂酒造株式会社
- Address
- 800-3 Takada, Yoro, Yoro District, Gifu 503-1314
- Phone
- 0584-321-155
- Website
Gyokusendō Brewery is located in Yoro City, Gifu Prefecture. It was founded in 1806, and the company was established in 1934. Gyokusendō produces sake, shochu, mirin, liqueurs, spirits and whisky. In 1957, the brewery changed its name to Gyokugiku (玉菊). It launched its Shirataki (醴泉) label in 1987 and Minōgiku (美濃菊) in 1989. The same year, Minōkiku won the gold medal at the National New Sake Competition.
