純米大吟醸 神蔵KAGURA 一火(白)

Kagura Junmai Daiginjo Hitotsubi (Shiro)

純米大吟醸 神蔵KAGURA 一火(白)

Kagura — Matsui Shuzo, Kyoto

A rising fragrance and the rice's umami, shown in many shades Flavors that unfold in layers from first sip to finish

Specifications

Type
Junmai Daiginjo
Rice
Iwai
Rice polishing ratio
35%
Yeast
Not disclosed
Alcohol
15–17%

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

The 35% polished junmai daiginjo is described as fragrant and soft, with layered sweet, sour, bitter and rice umami flavors. This points to high aroma, a light-to-medium body and moderate sweetness and richness.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Sweet, sour, pungent, bitter and astringent notes emerge in a complex layering across the palate, yet the aroma is rich and the texture soft. The brewery uses bin-hiire (bottle pasteurization), a method that minimizes deterioration of the sake as much as possible. It takes considerable effort, but the result is a cup with rounded edges and a gentle softness. Note: The sake is pasteurized but completely unfiltered, so for long-term storage, refrigeration is recommended.

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