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純米大吟醸 無濾過生原酒 日乃輪

Junmai Daiginjo Muroka Nama Genshu Hinowa

純米大吟醸 無濾過生原酒 日乃輪

Eikofuji — Fuji Shuzo, Yamagata

Rich umami from Yamagata's prized Tsuyahime rice, a perfect match for autumn's imoni (taro stew)

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

Specifications

Type
Junmai Daiginjo
Rice
Yamagata-grown rice
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
16.8–17%
Sake meter value
-5–-3
Acidity
1.4

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

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

DrySweet
LightFull

An SMV around -4, low acidity of 1.4, and a 17% genshu nama style point to a sweet, full-bodied sake. The description stresses umami, so aroma is moderate while body is rich, placing it in the juku quadrant.

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

About

Yamagata Prefecture is said to have the largest number of varieties of sake rice and table rice in Japan. Among them, this bottle is brewed with Tsuyahime, a brand rice that has become especially popular in recent years. It is a bottle that offers a concentrated sense of umami, given as a thank-you for the bounty of autumn. Tsuyahime was bred by crossing Tohoku 164 as the paternal parent with Yamagata 70 as the maternal parent. From 27 seeds, selected lines were developed and given the regional designation Yamagata 97. Named Tsuyahime in 2009, it is now also grown in other prefectures, including Miyagi, Oita, Shimane, and Nagasaki, and has become a popular variety. A key feature of Tsuyahime is that seed transfer is restricted in order to secure high-quality harvests. Within Yamagata, cultivation is limited to farmers certified by the prefecture, and the variety is deployed in a strategic manner. It is truly Yamagata's own 'oshi' (favorite) brand rice. Compared with Koshihikari, its culms are shorter, so it has somewhat stronger lodging resistance. Its yield is slightly lower, while its 1,000-grain weight is about 22 g, similar to Koshihikari. Even in brown rice form it has a lustrous appearance, white immature grains are rare, and it is considered to have extremely good eating quality. The label is inspired by the blessings of the sun, and the rice offers a powerful umami. It pairs especially well with richly flavored dishes such as miso-based dishes, yakitori, Saikyo-yaki (miso-marinated grilled dishes), and simmered dishes, as well as imoni (taro stew), the lifelong soul food of Yamagata residents. It's So Good.

Other sake from this brand 30