Daina Kimoto Junmai
大那 生もと純米Daina — Kikunosato Shuzo, Tochigi
Matured within the brewery, its softened, gentle umami glides smoothly with no catch on the palate.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 15%
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The kimoto brewing, the mellow rounded umami and fine acidity described in the text, together with the 55% polishing ratio, point to restrained aroma and a full, rich body. Sweetness is modest, with umami carrying the palate rather than sugar.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Also, the gentle mouthfeel that comes from the character of Miyama Nishiki (sake rice) is very pleasant, and fine-grained acidity wraps around the whole. It is delicious even chilled, but warming it (kan) brings out its character further. Made using the kimoto (traditional yeast-starter method) process, it offers a striking harmony of the five tastes and a soft, airy umami.
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- Daina Tokubetsu Junmai Hatsushibori大那 特別純米 初しぼり
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