味道與品牌定位 / Flavor and brand vision
Gokyo is the essential Yamaguchi sake. It sells over 70% of its production within Yamaguchi prefecture, and is available at every restaurant, grocery store, and even convenience store around. It offers a huge variety of full flavored sake across all class levels.
釀製技術與風格 / Techniques and style
Gokyo head brewer Fumihiko Nakama guides his staff through essentially every variety of brewing method. Kimoto, yamahai, bodaimoto, sokujō, everything. However, the brewer’s personal favorite is brewing traditional kimoto sake in wooden tanks. The standard kiokezukuri junmai is the perfect example of this.
材料 / Ingredients
五橋所選用的米均來自山口縣。酒造雖然有自己的農地，但產量並不能滿足製酒所需。水是來自山口縣最大的清流“錦川”的地下軟水(水的硬度為 1.5, 是從廠內 10m、30m 和 40m 深度的三個井中抽)。
All of Gokyo’s rice is grown in Yamaguchi prefecture. The brewery has its own agricultural arm, as well, but cannot yet supply all of its own rice. The water for brewing is some of the softest in Yamaguchi prefecture, and comes from wells drawing the underground flow of the Nishiki river.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
Gokyo sake has a huge variety, and most of its sake is versatile—it can be drunk chilled, room temperature, or warm. Its basic Junmaishu is great around 40 degrees C, and pairs well with salt-grilled fish or hot mustard lotus root.