Yoshinogawa Aizu Yoshinogawa Karakuchi

Aizu Yoshinogawa Karakuchi (会津 吉の川酒造 吉の川 辛口) is produced by Yoshinokawa Shuzō in Kitakata, Fukushima Prefecture, an area of Aizu known for its long winters and cold brewing conditions. The brewery sources contract-grown Gohyakumangoku (五百万石) rice from Kitakata, which is used as the kōji rice in this sake. Production follows a slow winter brewing process carried out during the cold season, with kōji prepared by hand and fermentation allowed to proceed gradually under low temperatures typical of Aizu's climate.

The sake is brewed in small batches using traditional methods. Because production remains limited, most of the output is consumed locally in Kitakata. This sake represents one of the brewery's early attempts at a clearly defined dry style (辛口 karakuchi). Gohyakumangoku kōji rice is combined with Kakemai of the Aomori variety Hanafubuki (華吹雪), producing a sake intended to retain both umami and body while maintaining a clean, dry structure. Alcohol content is 15.5%. The SMV is +5.0 with an acidity of 1.4 and an amino-acid level of 1.5. The sweetness–dryness index is −0.4, and the richness–lightness index is −0.6. The rice is polished to 68%, and fermentation employs the foam-forming Kyōkai No. 7 yeast (協会7号酵母).

Yoshinogawa Shuzōten, located in Kitakata, Fukushima, has been loved by locals for generations as a brewery producing sake in small quantities and selling 98% of its brew in the local Kitakata area, making it a truly local brew. It is a fine, fragrant sake made entirely from handmade koji and traditional koshiki. The brewery has won gold medals at the National New Sake and Nambu Toji Association competitions.