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柏盛 大吟醸 素顔

Kashiwazakari Daiginjo Sugao

柏盛 大吟醸 素顔

Kashiwazakari — Katayama Shuzo, Tochigi

The unwavering number one of Katayama Shuzo, beloved even by sake connoisseurs. A bottle that lets you savor the umami and richness of living koji in full.

Specifications

Type
Daiginjo
Rice
Not disclosed
Rice polishing ratio
65%
Yeast
Not disclosed
Alcohol
19%
Sake meter value
+2
Acidity
1.7

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 daiginjo base with a fresh, elegant top aroma, plus an unfiltered nama genshu at 19% and the described rich umami, points to the juku type. SMV +2 and acidity 1.7 support a subtle sweetness and a dense, full-bodied profile.

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

About

Kashiwazakari Sugao is an unfiltered nama genshu made from Gohyakumangoku rice grown in Tochigi Prefecture. The top aroma (uwadachi-ka) is refreshing, pleasant, and elegant. On the palate, it first shows elegance with a clean, smooth finish on the throat. Then a wave of rich umami and a gentle sweetness softly envelops the tongue, creating a moment of such bliss that one is moved to take a deep breath. Sugao is a completely raw sake that is not heat-treated through pasteurization (hiire). Freshly pressed nama sake is typically stored, then filtered and pasteurized to prevent deterioration. However, it is difficult to keep it fresh, and in the past it was a sake that only the brewery's workers (kurabito) could enjoy. This once-elusive flavor, rarely tasted beyond the brewery itself, is shipped directly from the brewery to you. Of course it is recommended for sake connoisseurs, and we also recommend it to women.

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