All rice used for Yoshinagawa 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 the Ginjo style within the brewery. This style was created by Yoshinagawa in 1985 and since then it has become their best-selling style in the world. This sake is matured in a tank for six months prior bottling. Yoshinagawa bottles this sake every month to ensure its freshness.