Gahoujin (我逢人) | Nakano Sake Brewery Co.Ltd

One who encounters others as they are.

Japanese

Beyond Tradition.

Every encounter marks the beginning of something new. A sake that connects people and invites them to discover untasted realms of flavor.
"Gahoujin" embodies the evolving world of Japanese sake.
A challenge that transcends tradition. A bold spirit that breaks free from boundaries.
A dream that strives to surpass even the limits of imagination. In this pursuit, the evolution of sake unfolds.
This is the essence of "Gahoujin."

The Origin of the Sake Name '我逢人' (Gahoujin)

For instance, Polishing rice for seven days.

In pursuit of an exquisitely refined flavor, the rice is polished down to just 20% of its original size.
Yet, this is no simple feat.
Rice that has been polished even halfway becomes fragile and delicate, on the verge of crumbling, and yet, the process demands that only the "core" remains.
Much like a climb to the peak of a mountain, where the ascent grows ever steeper, the creation of Gahoujin sake is a journey filled with relentless challenges at every stage.

The craft of Gahoujin sake-making.

Possibility and Diversity

It’s lovely to enjoy sake alone, yet to do so is to miss its fullest potential.
The more encounters we have, the more wondrous life becomes.
Just as we might gather our favorite sweets for a sake party,
at "Gahoujin", our approach to sake-making is free from constraints.
We refuse to say, "This is how sake must be brewed."
Instead, we embrace every possibility,
seeking to respond to the richness of food and the diversity of culture.

Born in the Renowned Brewing Region of 300 Years — Bishu Handa

Founded in the Edo period in Handa on the Chita Peninsula, blessed with a climate and natural surroundings ideal for sake brewing, high-quality sake rice, and abundant spring water. We aim to continue crafting sake that upholds tradition with pride while embracing a new, bountiful harvest.

Not bound by Japanese or Western.

Freedom is all that matters. No need to impose.
For instance, French cuisine, or Chinese.
And of course, Japanese as well.
The joy of discovering unknown pairings between food and sake.

Gahoujin Junmai-Daiginjo Y20

Polished down to 20% Yamada Nishiki rice, this uncompromisingly refined sake offers a clean, elegant taste with a subtle, balanced aroma. While crisp and refreshing, it retains the rich umami of the rice. This ultimate food-pairing sake can be enjoyed either well-chilled or slightly warmed.

Elegant enough for formal attire,and also fitting for casual settings.

Grace that doesn't feel out of place, even at a gala.
At times, adding a subtle touch of elegance to a casual party.
A heart that transcends boundaries, unbound, leading to new encounters.

Gahoujin Junmai-Daiginjo Y30

Polished to 30%, Yamada Nishiki rice is refined to bring out the full umami of the rice while maintaining a well-balanced taste. It features a fragrant, rich aroma and a distinct, luxurious flavor. The sake offers a deep sweetness and umami, complemented by a fresh, fruity, and refreshing crispness.

The Spirit of Gahoujin

Shiho Nakano

Nakano Sake Brewery, Management Planning Office, Director

The name of our sake, Gahoujin, can be interpreted as “one who encounters as they are,” embodying the significance of genuine and meaningful connections. Reflecting on this phrase, I have come to see it as a reminder that “everything happens at its appointed time.”
Just as each encounter has its destined moment, there are times when sake is enjoyed alone and times when it is shared with others. My hope is that Gahoujin becomes a symbol of such moments, bringing comfort and joy to those who experience it, and helping people cherish the connections they make along the way.

Naoyuki Haramoto

Nakano Sake Brewery, Master Brewer

The sake Gahoujin carries the heartfelt wish of our brewery team: for you to enjoy the ever-evolving world of Japanese sake. To reach the pinnacle of this evolution, we continuously challenge ourselves—pushing the boundaries of both ingredients and techniques—in pursuit of even greater flavors.
One who encounters as they are... Please savor the supreme taste of a sake like no other, an encounter with a flavor yet to be discovered.

2024 © Nakano Sake Brewery Co., Ltd.

Gahoujin (我逢人) with the Heart of Zen

Dogen, who mastered the practice of Zen (1200–1253), had a fateful encounter with a person he could truly revere as his master. He recorded that moment as "I meet others" (我レ人ト逢フナリ).
In this context, "others" refers to "the genuine" or "authentic" ones.
This sake, named Gahoujin (我逢人), represents encounters between people, moments and events that enrich life, and the desire to share those transformative moments with a truly exceptional sake.
It was named with the hope that it would be a sake that brings people together, connecting souls through shared experiences.

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The Challenge and Journey Behind '我逢人' (Gahoujin)

Icy Cold Rice Washing

Normally, rice washing is done mechanically to ensure consistent quality. However, rice polished down to 20% is washed by hand. Using the painfully cold water of midwinter, relying on the sharp sensation in the fingertips, each grain is carefully washed, as though bathing a newborn, tenderly handling the delicate, fragile rice.

Uncertainty About the Soaking Degree

The rice grains have become so small that it's impossible to tell if only the core remains, making it difficult to gauge the "eye left" (the degree of water absorption). I've never seen grains this small before. With no data to rely on, neither the stopwatch nor my years of experience can help. The only thing left to do is to focus, straining my eyes to discern the truth. The silent conversation with the rice continues, as I wait for it to reveal its secrets.

Falling Rice Grains

The grains are so small that they slip right through the weave of the steaming cloth, scattering like tiny fragments. Polishing the rice down to 20%—does it really require even these simple tasks to be so precise? I've never encountered rice this delicate before. I'm forced to prepare a special cloth just for this purpose, something tailored to handle these fragile grains. Even the most basic steps now demand something extra, something beyond the ordinary.

Naturally Grown Koji

The koji production went even better than I had expected. I believe it's the result of the increased polishing ratio; the rice's composition and properties are likely more pure. Both the temperature and moisture levels are manageable, and the score is looking good. I just hope the subsequent processes continue to progress smoothly as well.

The Rice Dissolves

During fermentation, especially with the 20% polished rice, the rice dissolves at an incredible pace. There's no time to be careless. If I'm not careful, the fermentation will advance too much, and it will result in a sweet aftertaste that lingers too long. The faint sound of bubbles in the mash tells me what I need to do. I listen desperately to the "silent living beings" that are the rice and mash. Temperature control is going to require round-the-clock attention.

Beauty Alone Isn't Enough to Bring Flavor

The challenge is to create a sake with an exceptionally clean profile, but just being clean isn't enough—it would be lacking in flavor. That's the complexity of sake's taste. From the type of koji used, to moisture control, the strength of the rice pressing, and the choice of yeast, there are countless combinations to experiment with. The goal is to bring out a bold, rich flavor. If the intended taste doesn't emerge, it ends in failure. There's no room for redoing the process once it's set in motion.

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