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純米大吟醸 無濾過生原酒 ALCHEMIST

Eikofuji Junmai Daiginjo Muroka Nama Genshu Alchemist

純米大吟醸 無濾過生原酒 ALCHEMIST

Eikofuji — Fuji Shuzo, Yamagata

The king of sake rice, Hyogo-grown Yamada Nishiki, brewed with everything we have for a beautiful flavor that resonates.

  • Undiluted (genshu)
  • Unfiltered (muroka)
  • Unpasteurized (nama)

Specifications

Type
Junmai Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
16.9%
Sake meter value
-1
Acidity
1.5

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

Made from Yamada Nishiki polished to 50% as a junmai daiginjo, it should show an expressive aroma. The 16.9% genshu, unfiltered nama profile with SMV -1 and acidity 1.5 points to a full, gently sweet palate.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Brewed from Hyogo Prefecture-grown Yamada Nishiki, which has long reigned as the king of sake rice, this is one of the finest members of the unfiltered nama genshu series. Yamada Nishiki was created in 1923 (Taisho 12) at the Hyogo Prefectural Agricultural Experiment Station by crossing Yamadaho with Tankan Wataribune. Even today it has the largest production volume of any sake rice, and 60% of its output is grown in Hyogo Prefecture. One of the appeals of Yamada Nishiki is its large grain size. Compared with typical table rice, which weighs 23 to 24 g per 1,000 grains, Yamada Nishiki weighs 27 to 28 g. Because of this, it breaks less easily during polishing, which makes high polishing ratios easier to achieve. In addition, its shinpaku (white core), which is very important in brewing, has high viscosity, strength, and water absorption, and it dissolves readily. This makes it highly suited to ginjo-class sake and above. The name Alchemist refers to a researcher engaged in alchemy. The ultimate goal of alchemists was to create the philosopher's stone. Along the way they discovered sulfuric acid, hydrochloric acid, and aqua regia, which support the foundations of modern science and technology. The distillation equipment they used also led to the original form of shochu, which was called the water of life. This is the origin of the name. The alchemists of Eikofuji are seekers who continue to pursue brewing that will give you the confidence that it is delicious.

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