Gekkeikan's state-of-the-art sake brewing facility in Folsom, California (see map below) is the latest chapter in a continuing success story that began more than 360 years ago five-thousand miles away in Fushimi, Japan. Gekkeikan established its Folsom sake brewery as part of its strategy to reach new markets. It is the company's first brewing facility in North America and is the sixth brewery to bear the Gekkeikan name.
This aromatic sake is fermented at low temperatures to achieve its pleasing
mellow flavor. Creatively packaged in attractive green bottles. Gekkeikan Sake
is herbaceous with hints of grapefruit and a light earthiness. Good acidity,
mineral driven, and well balanced with a clean, medium finish. This versatile
sake can be served warmed, room temperature or chilled. It is aged for
approximately 6 months to achieve its mellow flavor.
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Gekkeikan Sake Haiku
Gekkeikan’s founder, Jiemon Okura established his sake brewery in the town of
Fushimi, a location well-known for its high quality of water. Access to the
ideal ingredients combined with a convenient location enabled Okura and his
successors’ business to thrive in the years that followed. In 1905, the brand
name GEKKEIKAN (meaning ”crown of laurel”) was adopted as the company’s formal
pledge to excellence.
This sake is classified as a Tokubetsu Junmai-shu, meaning it is ‘special’ as the rice is milled to 60%, which is 10% more than a traditional Junmai-shu. Slowly fermented at low temperatures in small batches, Haiku Premium Select is crisp and refreshing.
Hints of apple and pear with a semi-dry finish.
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Gekkeikan Sake Black & Gold
Gekkeikan Black & Gold is a unique blend of two sakes, carefully selected from Sake made with rice milled to 60% and 70 % by
their sake master for a rich, complex sake.
Full-bodied with hints of honeydew, papaya, anise and roasted nuts. Well balanced, finishes long and smooth.
Comes in a traditional "tokkuri" container which is similar to the ones used
when purchasing sake in the old days. A great sipping sake.
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Gekkeikan Horin Ultra Premium Sake is a combination of fresh spring water,
Yamada Nishiki rice (known as the ‘king of sake rice’), Gohyakumangoku rice
milled to 50%, and the skill of the sake master, result in this classic example
of a Fushimi style Junmai Daiginjo... A limited production Junmai-Daiginjo, made
in small batches at Gekkeikan's Uchigura brewery, dedicated to micro-brewing
only ultra premium sakes. Horin has a delicately fruity nose, its
subtle flavors are well-balanced, and it is exceptionally smooth with a long
clean finish. Style: Mild fruity aroma with delicate notes of over-ripe
cantaloupe, honeydew and honeysuckle. Round and smooth on the palate, with a
medium, creamy body. Finishes long and smooth, with a hint of pear. Horin’s
delicate aromatics complement lightly seasoned appetizers, salads, lobster and
mild fish dishes, glazed pork, fresh fruit and lighter style fare.
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Anyone who has ever been to Japan has probably fallen under the spell of a
soothing cup of sake at one time or another. An encounter with Japan's
favorite libation is bound to be memorable, yet despite its growing
popularity worldwide, information on this eminently drinkable beverage
remains scarce. Japan's tradition of sake making began more than 2,000 years ago shortly after rice cultivation was introduced from China. Though the first few centuries yielded a beverage quite unlike that of today, years of experience perfected brewing techniques and increased sake's overall appeal and popularity.
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