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純米大吟醸 無濾過生原酒 菫露 威吹

Junmai Daiginjo Muroka Nama Genshu Sumire Tsuyu Ibuki

純米大吟醸 無濾過生原酒 菫露 威吹

Eikofuji — Fuji Shuzo, Yamagata

Well-balanced, refreshing umami from Yamada Nishiki and Miyama Nishiki, the core character of Eikofuji.

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

Specifications

Type
Junmai Daiginjo
Rice
Miyama Nishiki
Rice polishing ratio
50%
Yeast
Kyokai No. 10
Alcohol
16.6–16.8%
Sake meter value
-4–-2
Acidity
1.5

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

Polishing to 50%, SMV -3, acidity 1.5, and the description of fragrant ginjo aroma with a light, clean finish point to high aroma, a light body, and a mildly sweet impression.

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

About

The first release in 'Haru no Ichi' (Spring Market), a highly popular special-spec product that is available to order only once a year. Made with Yamada Nishiki, the king of sake rice, grown in Hyogo Prefecture, for the shubo (yeast starter), and Miyama Nishiki from Yamagata Prefecture, which has become especially popular and harder to obtain in recent years, for the kake-mai (rice for the main mash). This junmai daiginjo is recommended for pairing with sushi and other dishes. Named after the sumire (violet), which blooms in the spring, and evoking a single gust of spring wind blowing through with dignified boldness, the name truly embodies the classic style of Eikofuji. It is characterized by a vivid ginjo aroma, the umami of sake rice, and a refreshing aftertaste that lasts to the end. Although there are some sakes that use only Yamada Nishiki, such as Daiginjo Muroka Nama Genshu Sanctuary ~Seiiki~ (Yamada Nishiki 35%) and Junmai Daiginjo Muroka Nama Genshu Alchemist, Sumire Tsuyu Ibuki uses Yamada Nishiki only for the shubo and combines it with Miyama Nishiki as the kake-mai. Compared with products brewed with Yamada Nishiki alone, it has a slightly lighter character, with a smooth mouthfeel that does not feel heavy and is easy to keep drinking. Most of Eikofuji's muroka nama genshu series use Yamagata yeast, but the yeast used for Sumire Tsuyu Ibuki is a Kyokai No. 10 yeast (a Kyokai No. 10-type yeast). It is used in many premium sakes, readily develops a vivid ginjo aroma, and produces little pronounced acidity, making it suited to brewing easy-drinking sake. Please enjoy it together with a meal.

Other sake from this brand 30