Crafted by Yoshiko Yoshimura, one of Japan’s few female toji, this Tokubetsu Junmai combines polished elegance with traditional depth.
Brewed using the time-honored Kimoto method, it carries the vibrant energy and structure that only natural lactic fermentation can produce.

The rice is polished to Junmai Ginjo levels, resulting in a delicate, fruity nose—think white peach and ripe melon—balanced by the crisp, refreshing acidity characteristic of the Kimoto style.

On the palate, expect a clean, dry finish with a subtle herbal note and just enough umami to keep it grounded.

It’s dangerously easy to drink, quietly complex, and versatile at the table.

Yoshimura-san’s brewing is a study in precision and restraint, offering a fresh, modern voice in a deeply traditional craft.

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.
Notable examples include Yoshiko Yoshimura (Yoshimura Hideo Shoten, Wakayama) – one of the few leading Kimoto-style brewing.

Suggestions

Grilled mackerel with pickled daikon, cherry tomato shiso salad, tzatziki with pita, zucchini carpaccio with lemon and pecorino

Alcohol content

15º

Serve Temperature

3-10ºC