"This sake is a fragrant and honeyed delight with a subtle umami flavour."


Made in Yamagata Prefecture, northern Japan, using Dewasansan rice from the Michinoku region that has been polished to 50%, along with water from Mount Gassan, one of the top 100 natural water sources in Japan.

This sake is a fragrant and honeyed delight with a subtle umami flavour. Its texture is rich and full-bodied, warming the palate with an initial burst of sweetness. The fresh acidity lends a firm structure, bringing a dry, appetizing quality to this elegantly crafted, food-friendly sake.

Characteristics of Gassan No Yuki Junmai Ginjo

ABV: 15.5%

Grade: Junmai Ginjo

Taste: Light & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Dewasansan

Yeast: N/A

Brewing Method: Sokujo

Polishing Ratio: 50%

Acidity: 1.3

SMV: +1.0

Food Pairing

This junmai ginjo pairs well with fresh and delicate sashimi, sushi, grilled or steamed seafood, lightly seasoned chicken dishes, and vegetable dishes that are not too heavily spiced or seasoned.

Recommended Serving Temperature



The Gassan brewery is located in Yamagata prefecture.

The Gassan Brewery

The brewery has a rich history, dating back to the Genroku era (around 1700) when "Horyugura" first began brewing sake. According to legend, the seventh-generation brewers, Kyoho and Genbun, even presented their sake to the local feudal lord. In addition to producing sake, the brewery also contributed to the development of the surrounding region. This was through various works including those related to land reclamation, modern irrigation, and railroad construction during the Edo and modern eras.

In 1972, the brewery relocated to its current location and founded Gassan Sake Brewery with the goal of continuing to improve the quality of its local sake.

gassan sake brewery