| Brand | Noguchi |
| Region | Ishikawa, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Genshu |
| ABV | 17% |
Product details
The Noguchi Naohiko Sake Institute, named after the esteemed sake master often referred to as the "God of Sake Brewing," honors the incredible legacy of Noguchi Naohiko. Even in his eighties, Noguchi continues to work with unrelenting dedication, having spent more than seventy years perfecting the art of sake brewing. Established in November 2017, the institute is devoted to preserving and transmitting Noguchi’s unparalleled techniques, philosophy, and vision to the next generation of brewers who are fortunate to learn directly from him.
Rice: Gohyakumangoku | Polishing Ratio: 60%
Crafted from locally sourced rice, this sake offers a delicate aroma of Oriental flowers that soothes the senses. It is smooth and silky on the palate, with a slight milky richness and a crisp, short finish.
When served at room temperature, its sweetness is more pronounced, while warming it to 42°C (108°F) enhances its mellow qualities. This sake pairs beautifully with lighter dishes, particularly seafood and vegetables.
Noguchi Naohiko Sake Institute, established by the esteemed sake master Naohiko Noguchi, is dedicated to preserving traditional brewing methods while embracing innovation. The institute is situated in Kanagaso, Komatsu City, a mountain village renowned for its pristine natural environment. The brewery sources its water from the subsoil of Mount Hakusan, known for its purity and quality, which is essential for crafting exceptional sake. Under the guidance of Mr. Noguchi, who began his brewing career at 28 and is celebrated as one of the Four Guardians of Heaven by the Noto Toji Guild, the institute continues to uphold the philosophy of "making good sake and making people happy." The young brewers, selected by Mr. Noguchi, work closely with him to adapt to the ever-changing conditions, meticulously carrying out various processes. By combining decades of accumulated data with the latest technology, they produce sake that is delightful when freshly pressed and deepens in complexity with age.
