Bon Kantsubaki
梵 寒椿Bon — Kato Kichibee Shoten, Fukui
A sake like a single flower blooming in a snowy garden
Specifications
- Type
- Junmai Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 35%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +5
- Acidity
- 1.5
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The 35% polished junmai daiginjo is described as having a prominent ginkō aroma, and the blend with ice-aged sake and the powerful finish add weight. SMV +5 and acidity 1.5 suggest a fairly dry, medium-full profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A Junmai Daiginjo made with Yamada Nishiki rice polished to a 35% rice polishing ratio, blended with sake that was aged for one to two years at 0°C or below using hyaon (ice-temperature aging). Its outstanding ginko aroma (吟香) and crisp, powerful finish are its pride, making it a fine sake worthy of the name Kantsubaki, the winter camellia.
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- Bon Tokujo Junmai Shu梵 特醸 純米酒
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- Bon Yume wa Masayume梵 夢は正夢
- Bon Kiwami Hizo Daiginjo梵 極秘造大吟醸
- Bon Ginsui梵 吟粋
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- Bon Tsuya梵 艶
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- Bon Chikyu梵 地球
- Bon Do梵 道
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