純米 神蔵KAGURA 山田穂 生酒

Junmai Kagura Yamadaho Nama

純米 神蔵KAGURA 山田穂 生酒

Kagura — Matsui Shuzo, Kyoto

The ancestor of sake rice, in a robust sake that soaks right into you

  • Unpasteurized (nama)

Specifications

Type
Junmai Shu
Rice
Yamada Ho
Rice polishing ratio
80%
Yeast
Not disclosed
Alcohol
15%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The text describes a robust but clean junmai made from Yamada-ho at 80% polishing, with fresh top notes and a spicy middle, which points to a restrained aroma and a fuller body. No sweetness cues are given, so the sweetness is judged dry-leaning.

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

About

Junmai sake made with Yamadaho, the seed parent of the renowned sake rice Yamada Nishiki, polished to a rice polishing ratio of 80%. Yamadaho was first cultivated around 1877 (Meiji 10). Despite its long history, its cultivation was discontinued as Yamada Nishiki rose to prominence, and it was revived 60 years later, a story with a drama of its own. Yamadaho is known for its low fat content, so we aimed for a sake that is robust yet free of off-flavors. To bring out the outline of the flavor more strongly, we deliberately limited the milling and kept the rice polishing ratio high. The aroma opens with the fresh, crisp character typical of Kagura and shifts to spicy notes in the middle, stimulating all the senses. This is a different sake from the usual Kagura, and it is aimed more at professionals than at sake beginners. No filtration is performed at all. Depending on the timing of bottling, some rice components may remain in the bottle. As a nama (unpasteurized) sake, the lively energy of the living yeast comes through directly on the palate.

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