The Award Winning Sake Brewery
Gassan, also known as Yoshida Sake Brewing Co., Ltd., is located in the small village of Yasugi. Yasugi is in the very Southernmost Japanese Prefecture of Shimane. The Kura or brewery was founded in 1743 and present owner Tomonori Yoshida-san's family took over the property in 1826; hence Yoshida-san is the 5th generation of family involvement and ownership with the Kura.
Over 200 years ago around Yasugi, the Amago-clan was reigning over the Sanin district. There, the clan established a castle where the feudal lord of Amago resided in the Age of Civil Wars. "GASSAN", took its premium sake brand name from the mountain in this area. Their time-honored tradition of sake brewing was established by special permission from the feudal lord of the House of Hirose. They have proudly maintained this tradition, handing down brewing secrets from generation to generation for over 180 years.
Their sake has received the gold award over ten times at the "Zenkoku Shinsyu Kanpyou Kai" (National New-Brewed Sake Contest), the foremost and authoritative contest in the Sake industry.
Gassan produces Tobin Sake or competition sakes from 18-liter tobins. The Tobin sake is very limited in production, but is marketed.
About their Fine Sake
Production is small at 700 Koku (or 14,000 9-liter cases in wine terms). Seven sake types are produced here by the ageless Master Toji, Tanaka-san, who is 84 years young. At artisanal breweries like Gassan water is all important and sure enough all of the water is sourced from mountain springs around Yasugi.
Typical of Western Style Sakes, their Nihon-Shu is big boned, rich and round, and balanced with lactic acid.
Why they got so many awards?
To make quality sake, it really depends on (1) Water, (2) Sake Rice, (3) Toji's Skill.
1. The Water Source:
Their sake is brewed with fine and super soft water, which the lord of the House of Hirose used in their tea ceremonies at the end of Edo period. (late 1800s)
The water Gassan uses for their sake is recognized as one of the best 100 waters in Japan. It was also known as one of the highest quality water in the "Fumai-style tea ceremony". Furthermore, as water varies according to climate conditions, we specially blend in other water sources to precisely control water hardness to maintain our exacting brewing requirements.
2. The Sake Rice:
Gassan does not hesitate to use high quality rice even though it may cost them. They focus on making outstanding sake for sake lovers. The sake mai or rice types used are:
3. The Master Toji's skills are superior to others:
The Master Toji Tanaka-san, is certified as "Modern master craftsman" by Ministry of Health, Labor and Welfare. The highly skilled people (a wide variety of things such as an entertainment, food, Metalwork, machine appliance assembling, repair, the sewing of clothes, carpenter) can be certified as "modern master craftsman " that Japanese government wants Masters to pass the technique to the younger generation.
Tanaka-san is also passing all of his skills to younger toji, Adachi-san. The uniqueness of Gassan is the mixture of Classic and Modern Toji skills that effect the flavor in the end.
This is the certificate of "Seishu Senmon Hyoukasha" (Sake Expert Assessor) that Tomonori Yoshida-san holds. There are about only 50 people who are certified. Out of all the 50, Yoshida-san is the Second person of the beginning. This certificate is presented by Alcoholic beverage research institute, the best liquor research organization in Japan. Whoever certified as Sake Expert Assessor, they can be called top taster, just like Master Sommelier in Wine world. Because the exams are so difficult, there are still only about 50 people certified.
Currently, there are about 1300 Kura exist in Japan, but most Kurabito (brewery people) do not hold such certificate. You need not only knowledge of sake, but also tasting skills to be certified. The producer, Yoshida-san is giving a 100% effort to create high quality sake.
Above all results, Gassan's sake is world-class sake
Gassan's sake is very easy and smooth to drink. Their constant pursuit of perfection has led to success at a national level. Now this high quality sake is available in the US.
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Johann Michel Cornas Cuvee Jana is 100% Syrah.
Black raspberry aromas, licorice, sizzled bacon and smoke. Elegant and pure with depth and well-integrated tannins.
Jana is the name of Johann and Emmanuelle's daughter.
Manual harvest, selection of the grapes from the "Chaillot" parcel, full clusters, fermentation in tanks for 3 weeks, daily remontage and pigeage. Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (new old barrels) The average age of the vines is 11 years. Yield: 25 hl/ha
Review:
"Dark purple. Highly perfumed, oak-spiced black and blue fruits, incense, vanilla and potpourri on the hugely perfumed nose, along with hints of licorice, smoked meat and mocha. Stains the palate with concentrated, spice-laced blueberry, cassis, cherry-vanilla and espresso flavors that turn sweeter as the wine opens up. Broad, polished tannins add shape to a strikingly long, smoke- and spice-driven finish that strongly echoes the floral and blue fruit notes. - Josh Raynolds"
- Antonio Galloni's Vinous (December 2022), 97 pts
Gold, 92 points, LA Invitational
Gold, 91 points, Critics Challenge International Wine & Spirits Competition
Gold, Virginia Governor's Cup
Gold, Monticello Cup Wine Competition
Tasting notes:
Our 2017 Blanc de Blanc is made with 100% estate-grown Chardonnay. Aged for a minimum of 36 months on lees. Bright green apple and fresh citrus notes with layers of brioche and yeast complexity. An excellent balance of acidity, creamy mousse, and textures that persist with a long and elegant finish.
Pair with any special occasion. Make a Tuesday dinner special. Enjoy with mild cheeses, scallops, or serve as an aperitif.