純米大吟醸 神蔵KAGURA 京の輝き 生酒

Junmai Daiginjo Kagura Kyo no Hikaru Namazake

純米大吟醸 神蔵KAGURA 京の輝き 生酒

Kagura — Matsui Shuzo, Kyoto

A gentle aroma and deep flavor that fades away gracefully.

  • Unpasteurized (nama)

Specifications

Type
Junmai Daiginjo
Rice
Not disclosed
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
15%

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

The text describes a pronounced fruity aroma with a crisp finish that leaves no lingering sweetness, along with some roundness and umami. Its 50% polish, 15% alcohol and nama style point to an aromatic, light-to-medium body.

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

About

Junmai Daiginjo made with Kyo no Hikaru rice, polished to 50%. Kyo no Hikaru is used as kakemai (the rice added to the mash during fermentation). Kyo no Hikaru is a variety unique to Kyoto, characterized by large grains and low protein content. Because it is not a sake rice, we were also able to keep the price down. The flavor is full and soft, with a rich umami you can clearly sense. The fruity aroma is striking, but the sweetness that aroma might suggest does not linger. It finishes cleanly without trailing on, with a crisp, clean finish (kire). The result is a sake that makes it clear this is good rice. This sake is unfiltered (muroka), and depending on the timing of bottling, some rice components may remain in the bottle. As a namazake (unpasteurized), the lively energy of living yeast comes through directly on the palate.

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