The water quality of the Niyodo River is so extraordinary that it supports a thriving artisanal paper fabri-cation industry, one that requires superior water. Among the paper-making districts along the river, the Konotani District is particularly famous. Brewing sake also needs excellent water, therefore, with the belief that the sake would be superior, we took on the challenge of brewing sake by tapping the headwa-ters of this remarkable river. We brew it with Kochi’s own sake rice, Gin no Yume, grown in the Niyodo River basin, and we polish it leaving no more than 40% of the rice grain remaining. The kobo yeast is also a Kochi original—we use A-14 kobo yeast developed by the Kochi Prefectural Center for Agricul-tural Technology—and we also brew our sake at low temperatures. Joh is a gentle junmai daiginjo crafted from the pride of Kochi.
Tasting Notes
It’s an easy-to-drink daiginjo that boasts a refreshing ginjo aroma courtesy of the A-14 kobo yeast, an elegantly sharp finish coming from the polished Gin no Yume, and a mellow flavor and umami brought by the headwaters of the Niyodo River.
