Hakuryu Daiginjo Tobin Gakoi
白龍（福井県） 大吟醸 斗瓶囲いHakuryu — Yoshida Shuzo, Fukui
A limited-edition Junmai Daiginjo, drip-pressed in cloth bags and aged at ice temperature.
Specifications
- Type
- Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 35%
- Yeast
- Not disclosed
- Alcohol
- 17.3%
- Sake meter value
- +3
- Acidity
- 1.4
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
Polished to 35% as a junmai daiginjo, it shows high aroma, while undiluted 17.3% alcohol and 10 months of ice-temperature aging add body and richness. SMV +3 with acidity 1.4 suggests a dry-leaning, mildly sweet profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This ultimate Junmai Daiginjo is made from Yamada Nishiki, the finest sake rice of the year, polished to 35%. The moromi (fermentation mash) was hung in the traditional bag-drip method, and the liquid was collected in tobin (18-liter bottles). Only the portion known as nakagumi, where taste and aroma are best balanced within the moromi, was placed in cotton sake bags. The drops that fell under their own weight were collected in the tobin. The sake was then aged slowly at ice temperature (hyoon), and bottled carefully without filtration or dilution. Finished with bottle-warmed pasteurization (binkan hiire), a method that preserves aroma and freshness, this special limited release is stored in tobin bottles (tobin-gakoi).
Other sake from this brand 6
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- Hakuryu (Fukui) Daiginjo白龍（福井県） 大吟醸
- Hakuryu Tekiteki白龍（福井県） てきてき
- Hakuryu (Fukui) Genzo白龍（福井県） 幻蔵
- Hakuryu Manman白龍（福井県） 漫々