Yoshisdagura u Hyakumangokunoshiro Modern Yamahai 2025 (720ml)

The u in the name Yoshida Zouyu is the same as the Japanese word ‘yu’, which is the Chinese word for gentle and soft. As the name suggests, this series aims to change the world's perception or prejudice against traditional 廃sake(廃sake fermented with natural lactic acid bacteria), which has a heavy lactic acidity, strong flavour, and strong taste, and to write Modern Yamahi (廃) into the dictionary of Japanese sake. The Yoshida Zouyu series combines the traditional Noto 廃 brewing techniques of Sake Manufacturing for many years with the factors of the terroir, and selects only the best rice from Ishikawa Prefecture's exclusive Sake Manufacturing, such as Ishikawa Gate, Gohyakumangoku Shino Hakusho, and so on, and creates works with a slightly fizzy feeling, low alcohol content, lactic acidity, and an overall soft and fresh flavour, which presents the minimalism that the Japanese people advocate.

Established in 1870, Yoshida Sake Brewery is famous for making full-bodied sake with an aftertaste. In recent years, under the efforts of the new president, Mr Yoshida Taiyuki, we have been making efforts to produce soft sake without losing its original flavour. The brewing method of ‘yamabushi’, which uses natural lactic acid bacteria, is a unique technique. Yoshida Sake Brewery uses the best rice for sake brewing, including Yamada Nishiki, the king of sake rice, 5 Million Stone, locally developed Ishikawamon, and the newly developed Million Stone Naihaku. Currently, Yoshida Sake Shop produces two brands, ‘Tejokawa’ and ‘Yoshidazo u’.