Kicho Muroka Junmai Nama Genshu
嬉長 無濾過 純米 生原酒Kicho — Ueda Shuzo, Nara
A crisp, refreshing taste that brings out the umami of rice
Specifications
- Type
- Junmai Shu
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 70%
- Yeast
- Not disclosed
- Alcohol
- 17%
- Sake meter value
- +5
- Acidity
- 1.2
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The genshu strength of 17% and the described rice umami point to a full, rich body. A Sake Meter Value of +5 with acidity of 1.2 suggests a slightly dry profile with restrained aroma, placing it in the jun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A junmai sake bottled as a nama (unpasteurized) genshu, pressed and then bottled with no filtration, water addition, or heat treatment. It has a refreshing taste that conveys the umami of rice. The brewery has been operating for more than 400 years. Guided by the principle 'there is a heart in sake', the skill of its toji (master brewer) and brewing team combines the spring water of Ikoma and high-quality rice to produce sake with a rich aroma and a refined flavor. The brewery makes two brands: Ikucho (生長), named with the wish to remain a long-lived presence in Ikoma, and Kicho, named with the wish that happy things continue for a long time. Embracing new challenges, in recent years the brewery released Kicho Organic Junmai Sake, made with fully pesticide-free organic rice. Rice: Yamada Nishiki (for koji), Kinuhikari (kakemai, for steamed rice in the mash) Rice polishing ratio: 50% (koji rice), 60% (kakemai) Amino acid level: 1.2
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