Gekkeikan was founded in 1637 in Fushimi, the sake-producing ward in southern Kyoto fed by the celebrated Gokosui spring waters, some of the softest and most mineral-clean brewing water in Japan. As one of Japan's oldest and most storied breweries, it helped codify the Fushimi style: round, soft, and approachable compared to the harder water profiles of Nada in Hyogo. Hiyaoroshi is the traditional autumn seasonal style, pasteurized once after brewing in spring, held in cold storage through summer, and released without a second pasteurization as autumn temperatures fall, promoting smooth maturation without cooked flavors. The Genshu designation indicates this expression is bottled at full pressing strength, undiluted, giving the characteristic Gekkeikan softness additional body and depth.
Feb 07, 2026, 7:02 PM
