Gizaemon Junmai Ginjo
義左衛門 純米吟醸Gizaemon — Wakaebisu Shuzo, Mie
Each yeast is brewed on its own, tailored to its distinctive character, so that each bottle fully expresses what that yeast can do.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 15%
- Sake meter value
- +2
- Acidity
- 1.7
Flavor profile Kun-shu
RestrainedAromatic
RichLight
Kun-shu — aromatic and light
The 60% polishing ratio and ginjo-style classification point to an aromatic profile. An SMV of +2 with acidity of 1.7 suggests a slightly dry, light-to-medium body with some structure.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Several types of yeast are used in brewing Gizaemon. After pressing, each distinctive bottle of Gizaemon is brought together in spring, once all of the brewing for the year is finished, and completed as the Gizaemon you can buy.
Other sake from this brand 7
- Gizaemon Kobo Den WK-58義左衛門 酵母伝 WK-58
- Gizaemon Junmai Daiginjo義左衛門 純米大吟醸
- Gizaemon Junmai Ginjo Hiyaoroshi義左衛門 純米吟醸 ひやおろし
- Gizaemon Junmai Ginjo BLACK義左衛門 純米吟醸 BLACK
- Gizaemon Junmai Ginjo Nama義左衛門 純米吟醸 生
- Gizaemon Premium Junmai Ginjo Nama Kami no Ho義左衛門 PREMIUM 純米吟醸 生 神の穂
- Gizaemon Kobo Den WK-43義左衛門 酵母伝 WK-43