All rice used for Yoshinogawa sake is grown in the Niigata prefecture which is known for producing crisp, clean, fragrant, silky smooth sake. Gokujo means "excellent" and it can be used only for the top range of Ginjo style whithin the brewery. This sake is matured in tank for at least 6 months before bottling and Yoshinogawa bottles this sake every month to ensure its freshness. Ginjo Kokujo shows hints of stone fruits like peach and nectarine. It is lean and tight on palate with soft acidity with a hint of bitterness and some licorise/anise flavours. It has a smooth and silky mouth feel along with some nice subtle complexity.