Source: Distillery,

The skilled sake masters at Gekkeikan have taken fresh spring water and two different types of premium sake rice and transformed them into Horin. This sake has a delicate, fruity nose with hints of cantaloupe, honeydew and honeysuckle, as well as a smooth mouth-feel and creamy body, with a long, clean aftertaste containing hints of pear.
A quality sake such as this is best served cold with fresh, mild foods.

Sake Category: Junmai Daiginjo (highest quality pure rice wine)
Sake Metre Value: 2.0 (dry)
Flavour: Fruity, medium-bodied, creamy
Fragrance: Delicate, fruity
Drinking Temperature: Best enjoyed chilled
Food Pairing: Try with lightly seasoned appetizers, salads, lobster and mild fish dishes, glazed pork and fresh fruit.

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.

In 1637, 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. Through this commitment, the company became a true leader in the industry and pioneered a number of research and development efforts. The successful results of these endeavors have enabled Gekkeikan to become the nation’s one of the most popular brand.

With a greater world wide appreciation of Japanese cuisine over the last decades, Gekkeikan sake has been experiencing a tremendous growth in popularity.