Denkibosatsu Junmai Daiginjo
電氣菩薩 純米大吟醸Denkibosatsu — Kikuzakari Shuzo, Iwate
Revived in 27BY after a temporary sales halt, when the Great East Japan Earthquake forced the brewery to narrow its lineup.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 45%
- Yeast
- Not disclosed
- Alcohol
- 16.5%
- Sake meter value
- +2
- Acidity
- 1.4
Flavor profile Kun-shu
Kun-shu — aromatic and light
The peach and pear-like floral aroma and 45% polishing point to high aroma. SMV +2 and acidity 1.4 with clear sweetness and rice umami give a light-to-medium, easy-drinking body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Kikuzakari Shuzo uses only rice grown in Iwate Prefecture, making it the only junmai brewery in Iwate. Denkibosatsu is also made with Gin Otome, an original sake rice variety of Iwate Prefecture. Rice polishing ratio: 45%. Yeast: Kyokai No. 1601. Within Kikuzakari Shuzo's lineup, this junmai daiginjo is positioned as the fruitiest. It has a bright, sweet aroma reminiscent of white peach and pear. The umami of the rice and a clean sweetness come through on the palate. The yeast is a low-acid strain (shosanseikobo) and is not expected to produce much acidity. As one would expect from Kikuzakari Shuzo, however, there is a moderate amount of acidity, which makes it very easy to drink. It is also recommended as an introductory sake to the brewery's range.