Hyakushun Daiginnama
百春 大吟生Hyakushun — Kosaka Shuzojo, Gifu
A daiginjo kept cool and unpasteurized, its ginjo aroma intact
Specifications
- Type
- Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 15%
- Sake meter value
- +4.5
- Acidity
- 1.3
Flavor profile Kun-shu
RestrainedAromatic
RichLight
Kun-shu — aromatic and light
The daiginjo is polished to 50% and kept raw and chilled to preserve its ginjo aroma, so fragrance leads. An SMV of +4.5 with low acidity of 1.3 gives a light body with a soft, slightly sweet impression, and 15% alcohol supports the light texture.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Brewed as a daiginjo from rice polished to 50% (rice polishing ratio), then held unpasteurized in cold storage. The ginjo aroma is sealed in as it is.
Other sake from this brand 12
- Hyakushun Ginnama百春 吟生
- Hyakushun Tokusen百春 特選
- Hyakushun Honjozo Yamahai百春 本醸造 山廃
- Hyakushun Genshu百春 原酒
- Hyakushun Junmai Tokusen百春 純米特選
- Hyakushun Ginpai百春 銀盃
- Hyakushun Mino no Jizake百春 美濃之地酒
- Hyakushun Daiginjo百春 大吟
- Hyakushun Ginjo百春 吟
- Hyakushun Karakuchi百春 からくち
- Hyakushun Kinpai百春 金盃
- Hyakushun Junmai Josen百春 純米上撰