Chikubushima Yoki-togi
竹生嶋 ヨキトギChikubushima — Yoshida Shuzo, Shiga
Yoki-togi, once Yoshida Shuzo's most popular bottling, is revived by a new generation of master brewers and Hajime Yoshida's devotion to the character of the sake.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 18%
- Acidity
- 2.1
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The 55% polishing, genshu 18% and acidity of 2.1, together with the description of sweetness and full-bodied acidity, point to a rich, substantial palate. Ginjo aroma is present but restrained, with sweetness and acidity leading.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
"Yoki-togi" is written 斧磨 and is the name of a river that flows the length of Makino Kogen. The sake rice Ginfubuki is as soft as Yamada Nishiki or softer, so it dissolves easily in the moromi (fermentation mash). From the moment of pressing, the sake offers sweetness and a full, rounded acidity. Immediately after pressing, it is bottled unfiltered (muroka), leaving it with a slight effervescence.
Other sake from this brand 17
- Chikubushima Kajiyamura Junmai sake竹生嶋 かじや村 純米酒
- Chikubushima Hanaarashi竹生嶋 花嵐
- Chikubushima Kajiyamura Hiyaoroshi竹生嶋 かじや村 ひやおろし
- Chikubushima Nigori Sake竹生嶋 にごり酒
- Chikubushima Kochu Juseiso竹生嶋 壺中重星霜
- Chikubushima Dry Junmai竹生嶋 辛口純米
- Chikubushima Dry Junmai Nama Genshu竹生嶋 辛口純米 生原酒
- Chikubushima Junmai Ginjo Tamasakae竹生嶋 純米吟醸 玉栄
- Chikubushima Ginfubuki Junmai竹生嶋 吟吹雪純米
- Chikubushima Hatsushibori竹生嶋 初しぼり
- Chikubushima Kinmon竹生嶋 金紋
- Chikubushima Dry Junmai Nigori竹生嶋 辛口純米 にごり酒
- Chikubushima Ginmon竹生嶋 銀紋
- Chikubushima Ukon竹生嶋 鬱金
- Chikubushima Obaku竹生嶋 黄蘗
- Chikubushima Ginka竹生嶋 吟花
- Chikubushima Sekka竹生嶋 雪花