Bokushi Daiginjo
牧之 大吟醸Bokushi — Aoki Shuzo, Niigata
A fragrant ginjo bouquet with a fruity, lively flavor
Specifications
- Type
- Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 37%
- Yeast
- Not disclosed
- Alcohol
- 17–18%
- Sake meter value
- +2
- Acidity
- 1.4
Flavor profile Kun-shu
Kun-shu — aromatic and light
The 37% polish daiginjo is described as having a vivid ginjo aroma and fruity flavor. SMV +2 with acidity 1.4 points to a light, gently sweet profile where aroma leads, placing it in the kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
[Autumn release] This limited product is sold once a year, in autumn. Bokushi is brewed in the bitter cold of winter at the brewery, using abundant famed spring water, carefully selected sake rice, and the skill of Echigo toji (master brewers). It is a daiginjo entered each year in the brewing competition (kanpyokai, sake competition). Only the top grades of rice (tokujo and tokuto) from the Special A district of Hyogo Prefecture are used, a region said to produce Japan's finest Yamada Nishiki. Enjoy its floral ginjo aroma and fruity flavor.
Other sake from this brand 1
- Bokushi Daiginjo Namazume Genshu牧之 大吟醸 生詰 原酒