Bon Kiwami Hizo Daiginjo
梵 極秘造大吟醸Bon — Kato Kichibee Shoten, Fukui
Japan's first commercially released Junmai Daiginjo
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 35%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +7
- Acidity
- 1.2
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The 35% polishing ratio and daiginjo grade point to a fragrant profile, and the described blend of sake aged about three years at 0°C adds richness and maturity. SMV +7 keeps it dry, while the low acidity of 1.2 gives a soft, round finish.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A rich yet refreshing Junmai Daiginjo, blended from sake matured slowly for about three years at 0°C. In 1968 (Showa 43), this was the first Daiginjo sake commercially released in Japan. In 2002, at the 14th International Sake Festival (Tokyo, Japan), it received the Sake Art Award and a first-place Grand Prix. Bon (ぼん, BORN) is a word that, in Sanskrit, is translated as "pristine purity" and "to pierce to the truth." Read as BORN, it means "birth" and "creation."
Other sake from this brand 20
- Bon Muroka Nama Genshu梵 無濾過生原酒
- Bon Nihon no Tsubasa梵 日本の翼
- Bon Tokishirazu梵 ときしらず
- Bon Chogin梵 超吟
- Bon Hatsuume梵 初梅
- Bon Ginsen梵 吟撰
- Bon Kichibee梵 吉平
- Bon Tokujo Junmai Shu梵 特醸 純米酒
- Bon Junmai Ginjo 500梵 純吟500
- Bon Tokusen Junmai Daiginjo梵 特撰 純米大吟醸
- Bon Yume wa Masayume梵 夢は正夢
- Bon Ginsui梵 吟粋
- Bon Junsen梵 純撰
- Bon Junmai Ginjo梵 純米吟醸
- Bon Kantsubaki梵 寒椿
- Bon Tsuya梵 艶
- Bon Hyozan梵 氷山
- Bon Chikyu梵 地球
- Bon Do梵 道
- Bon Ryo梵 涼