Flavor profile Kun-shu
Kun-shu — aromatic and light
The ginjo grade, 50% polishing and low-temperature fermentation point to a fragrant profile, while SMV -1 and low acidity of 1.3 give a softer, slightly sweet impression. Omachi rice and low-temperature aging add modest richness within an overall light frame.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Goshun Tokugin is a special brand from Goshun, carefully brewed by fermenting at low temperature with Akaiwa Omachi, a sake rice often called the 'phantom' sake rice. It is normally a ginjo sake that is pasteurized twice (火入れ). After the new sake is pressed, it is pasteurized once and then aged at low temperature in tanks for a set period. It is pasteurized again at bottling before being released from the brewery. Even in Osaka, known as the 'Kitchen of the Nation,' this rare sake is in short supply.
Other sake from this brand 2
- Goshun Ikeda Sake呉春 池田酒
- Goshun Honmaru呉春 本丸