1216 Hirose, Hirosecho, Yasugi City, Shimane Pref., 692-0404 Japan (brewery)
2-20-29-4F, Kanda-Jinbocho, Chiyoda-ku, Tokyo, 101-0031, Japan (exporter)
Tel. : +81 (0)90 1994 1841
www.e-gassan.co.jp / Mail : ken@rexsea.com
Contact : Ken Takeuchi, Président
Gassan, origin of the name
In order to keep producing the best Sake
There was the Tomita-Jo Castle, which was noted as the impregnable castle of the Warring States Era on Mt. Gassan which can be seen from Yoshida Sake Brewing in Hirose, Yasugi-City, Shimane.
This area has the history of donating the best production Sake of the year to the lord as the first barrel (=best Sake) by naming it as “Gassan”.
By following this historical background, “Gassan” has been named aiming to “keep always producing the best Sake like the ones donated to the lord”.
Aiming to the best Sake
Utilizing the water of specialty and determination, the super soft water of local Hirose area
Yoshida Sake Brewing is producing Sake using the super soft water with hardness level of 0.3 which can be said “Japan’s softest water”.
This brewing water is used by restoring the renowned water “Ochanomizu Well” which was favorably drunk by the successive lords of Hirose Domain in the Edo period as the most delicious water in the neighborhood and said to be the best water at “the Fumairyu School Tea Ceremony”.
(We are utilizing the water pumped from the location defined in the literature stated as having a tea room for the Fumairyu School Tea Ceremony)
While we are using “the most delicious water in the neighborhood” which was renowned enough to remain in the literature, it is generally considered hard to use the soft water to produce Sake since the hard water with higher minerals can better activate breeding of the yeast, Yoshida Sake Brewing is daringly using this super soft water.
It is because we are thinking that natural waters in Japan from ancient times have been mostly soft waters.
The physical structures of Japanese people cannot be said to match the hard water with a lot of minerals.
Additionally, since the soft water well brings out the aroma and flavor, it can be said that will become a Sake which makes drinkers to experience the gorgeous aroma and the original taste of the rice.
While soft water is difficult to handle as a producer, we have selected the water by combining two directions of our strong feelings, we would like to make the sake with feelings to make ours drinkers positive, and we would like to produce Sake by taking deep roots in the region.
We will keep giving ourselves to produce Sake by cherishing the local region and customers.
Good quality rice cultivated by the local contract farmers
We are using rice carefully raised in the plentiful nature of Nishihida, Hirosecho-town, Yasugi-City.
After purchasing high-quality rice produced by the local contract farmer in the unpolished rice state, we polish it by fully managing with the rice milling machine in our sake brewery.
We conceive it is the carefully grown local rice that produces the best taste which can only be made in this area.
Taste of Gassan
~ Characterized by the fresh and clean taste to feel the sharpness in the glamorous aroma ~
Glamorous and well-refined taste, and yet the good flavor of rice will be gently following later.
Even “First-time drinkers of Sake” can sufficiently enjoy the deliciousness of Junmai Sake by the clear taste while maximizing good flavor of rice.
~ Aiming for the standing position as the first step of Sake so that you can feel “Sake tastes good” without taking it seriously. ~
While Sake often tends to be thought as difficult or hard to drink, “Gassan” is aiming to the flavor to break such stereotypes.
We definitely want especially the person who has never tasted Sake before, or the person who wants to know more about Sake to taste Gassan.
For its fresh and glamorous flavor, it has the taste to make foreign customers and female customers so favorable.
Product introduction
Gassan Daiginjo Ougi
The product filled with the technique of Gassan being proud of winning a gold award for 4 consecutive years since 2014 at the Zenkoku Shinshu Kanpyokai (National New Sake Appraising and Deliberating Fair).
Alcohol Content: 17%
Kakemai: Yamadanishiki (Rice Milling Rate: 35%)
Kojimai: Yamadanishiki (Rice Milling Rate: 35%)
Recommended Temperature Range：10-15°C
Gassan Junmai Ginjo
Junmai Ginjo with clear flavor which has received a silver medal at the International Wine Challenge 2017 as well as an honor prize in the category of “Sake mainly characterized by taste” at the Hiroshima Regional Taxation Bureau’s regional sake awards competition for three consecutive years in 2013, 2014, and 2015.
Alcohol Content: 15%
Kakemai: Sakanishiki, Yamadanishiki (Rice Milling Rate: 55%)
Kojimai: Yamadanishiki (Rice Milling Rate: 55%)
Recommended Temperature Range：15-20°C、40-45°C
Gassan Tokubetsu Junmai Izumo
Tasty flavor Junmai Sake with gentle aroma and taste representing the matchmaking of Izumo-Taisha Shrine (known as the god of marriage).
This Sake has received a Grand Gold Medal at the main category of Fine Sake Awards Japan 2016 as well as a silver medal at the International Wine Challenge 2017.
Alcohol Content: 15%
Kakemai: Gohyakumangoku (Rice Milling Rate: 60%)
Kojimai: Gohyakumangoku (Rice Milling Rate: 60%)
Recommended Temperature Range：15-20°C, 40-45°C
Gassan Mellow Dry Junmai
Dry Junmai Sake with firm umami taste. Our standard Sake with the largest production volume in our brewery.
Alcohol Content: 15%
Kakemai: Gohyakumangoku (Rice Milling Rate: 70%)
Kojimai: Gohyakumangoku (Rice Milling Rate: 70%)
Recommended Temperature Range：15-20°C, 40-45°C
PLUMOON K.
Plum wine produced by pickling a plum locally made in Yasugi-city called Benisashi Essa into our shochu made from Sake lees, Gassan Risoppa.
It contains plenty of umami taste of plum with a dense and peachy flavor, characterized by mellow acidity and gentle sweetness.
It is likewise recommended for lightweight drinkers for its taste without making you feel an alcohol.
Alcohol Content: 8%
YUZUMOON K.
Yuzu liqueur produced by mixing carefully-squeezed juice of Yuzu citrus made in Shimane prefecture with our shochu made from Sake lees, Gassan Risoppa.
It contains plenty of refreshing taste of Yuzu, with a dense flavor like grapefruit, characterized by mellow acidity and gentle sweetness.
It is likewise recommended for lightweight drinkers for its taste without making you feel an alcohol.
Alcohol Content: 8%