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純米大吟醸 無濾過生原酒 黒狐 BLACK FOX VERSION:0

Junmai Daiginjo Muroka Nama Genshu Kurogitsune BLACK FOX VERSION:0

純米大吟醸 無濾過生原酒 黒狐 BLACK FOX VERSION:0

Eikofuji — Fuji Shuzo, Yamagata

Juicy, light umami with a refreshing brightness, brewed from Oyama Nishiki, a sake rice grown in Toyama

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

Specifications

Type
Junmai Daiginjo
Rice
Oyama Nishiki
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
17–17.4%
Sake meter value
+0–+6
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

The junmai daiginjo grade at 50% polishing, plus a 17% genshu muroka nama profile, points to fruity aroma with a fuller umami core. An SMV of 0 to 6 and acidity of 1.5 with the text's やや辛口 describe a moderately dry, lightly sweet profile.

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

About

Until last year, Kurogitsune Junmai Daiginjo Muroka Nama Genshu was made with Miyama Nishiki. From 2023 it has been made with Oyama Nishiki, so it has been renamed Version:0 (Oyama Nishiki). Oyama Nishiki is a relatively new sake rice developed in Toyama. The Toyama Prefectural Agricultural Technology Center began development in 1986 (Showa 61) and carried out trial cultivation repeatedly over 14 years. From fiscal 2000 (Heisei 12) it was adopted as a recommended paddy rice variety in Toyama Prefecture. It was created by crossing Hidahomare with Akita Sake No. 33. Its thousand-grain weight is 27.3 to 31.0 g, which is quite heavy, and its white-core expression rate is high. It contains a low level of proteins that tend to lead to off-flavors, its culms are thick and resistant to lodging, and its yield is high. In production, it tends to absorb water quickly, so koji mold grows vigorously, and its breakage rate during polishing is low. For these reasons, its overall evaluation in trial brewing was very high, and it was judged suitable even for daiginjo-class sake. Sake made with this rice is described as slightly dry and slightly rich, with a sense of fullness and good balance. As with Miyama Nishiki last year, this is an unfiltered, undiluted nama genshu. Compared with standard everyday sake, it shows more solid rice umami and fruit intensity, with a refreshing drinking quality. Enjoy it with washoku, sushi, and sashimi, as well as a wide range of meals from autumn into winter.

Other sake from this brand 30