Junmai Ginjo Muroka Nama Genshu SHOOTING STAR
純米吟醸 無濾過生原酒 SHOOTING STAREikofuji — Fuji Shuzo, Yamagata
A light, well-balanced summer junmai ginjo brewed with Yamagata-grown Haenuki rice, made for easy drinking in the warm season
Specifications
- Type
- Junmai Ginjo
- Rice
- Yamagata-grown rice
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 16.6–16.8%
- Sake meter value
- -6–-2
- Acidity
- 1.4
Flavor profile Kun-shu
Kun-shu — aromatic and light
The description cites a refreshing ginjo aroma and juicy umami from genshu muroka nama sake with a crisp, light finish, placing it in the aromatic and light zone. The negative SMV and low acidity of 1.4 point to a softer, slightly sweet impression.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The second release in the summer sake series 'STARS.' This is one of the few junmai ginjo in Eikofuji's lineup of unfiltered nama genshu. Brewed with Haenuki, a popular brand rice from Yamagata Prefecture polished to 60% (rice polishing ratio), it is characterized by a refreshing umami that goes down easily even on hot summer days. Haenuki was developed from the sake rice Kame no O, and passed a selection process of one in 100,000. It accounts for more than 60% of the total planted area in Yamagata Prefecture and is a popular variety. It is a representative successful result of variety breeding, a cross between Akitakomachi as the father, known for stable eating quality, and Shonai No. 29 as the mother, which has a low lodging rate and high productivity. In particular, Haenuki has earned high praise for its eating quality. Since it entered production, it has received a 'Special A' rating in the Taste Ranking for 22 consecutive years. In terms of flavor, a ginjo aroma runs fresh through the nasal passage, and the juicy umami of an unfiltered nama genshu is balanced by a crisp, light finish that does not cling. It pairs well with a wide range of meals as a food sake. It is often said that sake made with table rice tends to have a high amino acid level and more off-flavors. However, through careful handling of the rice before and after milling and a meticulous brewing process, this sake achieves a clean flavor.
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