純米大吟醸 神蔵KAGURA 愛山 生酒

Junmai Daiginjo Kagura Aiyama Nama

純米大吟醸 神蔵KAGURA 愛山 生酒

Kagura — Matsui Shuzo, Kyoto

Deep and complex, with umami that spreads through every sip

  • Unpasteurized (nama)

Specifications

Type
Junmai Daiginjo
Rice
Aiyama
Rice polishing ratio
50%
Yeast
Not disclosed
Alcohol
15–17%

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The text describes a Aiyama junmai daiginjo polished to 50% with deep, concentrated umami and sweetness, pointing to a rich, full-bodied profile. Daiginjo-level polish supports a moderately aromatic character, while the unfiltered nama bottling keeps it lively.

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

About

This is a Junmai Daiginjo sake made with 50% polished Aiyama, a rare sake rice. Aiyama is a sake rice with roots in Yamada Nishiki, known as the king of sake rice, and Omachi, one of Japan's oldest native varieties. Its large grains dissolve easily in the moromi (fermentation mash), tending to concentrate the umami of the rice. Because it also tends to carry a somewhat higher level of off-flavors, Matsui Shuzo does not ship freshly pressed sake right away. Instead, it is aged unpasteurized in bottles at sub-zero temperatures until it matures into a well-balanced flavor. Off-flavors turn into umami, and the rough edges mellow into a soft, concentrated sweetness. At present, the brewery is considering brewing one tank per year. No filtration is performed at all, and depending on the timing of bottling, some rice components may remain in the bottle. As a namazake (unpasteurized sake), the lively energy of the living yeast comes straight through to the palate.

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