Harushika Junmai Daiginjo Genshu Kegon
春鹿 純米大吟醸 原酒 華厳Harushika — Imanishi Seibei Shoten, Nara
Powerful yet refined, with a vivid, elegant fragrance and a rich, layered umami that come together in harmony: Harushika's proud creation.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 35%
- Yeast
- Not disclosed
- Alcohol
- 17–18%
- Sake meter value
- +2–+3
- Acidity
- 1.3
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The 35% polish junmai daiginjo genshu at 17-18% alcohol, with its described floral aroma and layered umami and koku, places it in the juku quadrant. SMV 2-3 and low acidity of 1.3 give a mildly sweet, soft impression.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This Junmai Daiginjo Genshu, Kegon, is made from carefully selected Yamada Nishiki rice polished to 35 percent, brewed with only the fine core of each grain and water from the underground flow (fukuryusui) of Kasugayama. Brewed by a seasoned toji who carries on the Nanto Morohaku tradition (a traditional Nara brewing method), it was aged slowly and patiently, with great care at every step, to create a rare masterpiece. The aroma is elegant and fragrant, and it opens further on the palate. Mellow rice umami and body spread across the mouth, while the alcohol sharpness often associated with genshu is barely noticeable. Koji rice 40%, kake rice 35%.}
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