Prefecture: Niigata
Rice & polishing: Yamada Nishiki (Hyogo Special A district), polished to 37%
Style: Daiginjo
Food pairings: Sashimi, steamed white fish, light celebratory appetisers
Taste: Elegant ginjo aroma, smooth, fruity, refined
Alc.: 16%
Brewed once a year in the cold depths of winter and released each autumn, Bokushi is a tribute to craftsmanship and terroir. Made exclusively with top-grade Yamada Nishiki from Hyogo’s prestigious Special A district, and polished to 37%, this Daiginjo is crafted with pure spring water and the expertise of Echigo toji. Expect a refined sake with elegant ginjo aromas and a smooth, fruity finish—worthy of both celebration and collection.
SMV: +2
About the brewery
Aoki Shuzo was founded in 1717 and brews in the Uonuma district of Niigata, best known for its Kakurei label. The brewery focuses on sake made from Uonuma-grown rice and also bottles the Yukiotoko line.
