Gikyo Junmai Ginjo Jukusei-shu 2013
義侠 純米吟醸熟成酒 2013Gikyo — Yamachu Honke Shuzo, Aichi
Aged sake made with Yamada Nishiki grown in the Tojo Special A district of Kato, Hyogo, matured for 10 years
Specifications
- Type
- Koshu
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 14–15%
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
A 50% polished junmai ginjo aged ten years in bottle and labeled koshu points to a mature, complex aroma and a full body. The 14–15% alcohol and rich texture suggest a gently sweet, dense profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This product is pasteurized (hiire) and then aged for an extended period in the bottle to develop depth of flavor. To preserve its character, no sediment removal or carbon filtration is performed before shipment. As a result, sediment (ori) forms at the bottom of the bottle. This sediment consists of sake-derived components that precipitated during aging, and it does not affect the quality of the product.
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