Brewed in the scenic Wakayama prefecture by the skilled hand of Yoshimura Hideo and his female toji (master brewer), this Junmai Daiginjo represents a beautiful balance of tradition and elegance.

The toji’s expert touch shines through in the labor-intensive Kimoto method—a classic technique involving natural lactic acid fermentation that develops deep umami richness and complexity.
This sake is polished to perfection, delivering a refined aroma with subtle floral and fruity notes, layered over a firm, savory backbone.
The Kimoto style lends the sake a vibrant acidity and a textured mouthfeel, making it an excellent companion for dishes that demand both finesse and depth.

The fact that the toji is a woman adds a special narrative: in a traditionally male-dominated field, her passion and precision bring a fresh perspective, nurturing each batch with meticulous care and a deep respect for the heritage of sake brewing.

• The role of tōji has traditionally been held by men, especially in Japan’s male-dominated brewing guilds.

• The change began accelerating in the last two decades, as family-run breweries faced generational shifts and younger women (often daughters or wives of brewery owners) began taking the helm.

• Female tōji often bring new perspectives and are increasingly recognized for both innovation and quality. Yoshiko Yoshimura (Yoshimura Hideo Shoten, Wakayama) – one of the few leading Kimoto-style brewing.

Suggestions

Roasted beetroot and walnut salad, spiced lamb meatballs with yoghurt sauce, Korean bossam

Alcohol content

16º

Serve Temperature

3-18ºC