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Kariho Yamahai Shikomi Tanezuki
刈穂 山廃仕込 種月Kariho — Kariho Shuzo, Akita
Brewed with Kariho's traditional yamahai (yeast-starter) method, fermented for about two months from shubo (yeast starter) to pressing.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 45%
- Yeast
- Not disclosed
- Alcohol
- 15–15.9%
- Sake meter value
- -7
- Acidity
- 1.4
Flavor profile Juku-shu
RestrainedAromatic
RichLight
Juku-shu — aromatic and full-bodied, including aged sake
The text describes yamahai brewing and long low-temperature fermentation that build layered umami, pointing to a full body. SMV -7 with acidity 1.4 suggests a soft, noticeably sweet impression, while the daiginjo polish keeps aroma moderate.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A long, low-temperature fermentation draws out a wide range of umami components, and a fine, delicate flavor unfolds.
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