Kiritsukuba Daiginjo Tobin
霧筑波 大吟醸 斗瓶Kiritsukuba — Urazato Shuzoten, Ibaraki
The essence of sake: a Daiginjo made from carefully selected Hyogo-grown Yamada Nishiki, polished to 40 percent and fermented slowly at low temperature with Ogawa yeast. Brewed with care by the toji and kurabito.
Specifications
- Type
- Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 40%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +4
- Acidity
- 1.1
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 40% polished daiginjo with Ogawa yeast, described as elegant ginjo aroma and a light, refined profile, points to high aroma and light body. SMV +4 with low acidity of 1.1 suggests a soft, mildly sweet impression.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The moromi is placed in sake bags and hung to drip, and only the droplets that fall one by one are collected and stored in tobin bottles (tobin-gakoi) at ice temperature (hyoon). With the refined ginjo aroma of Ogawa yeast and a clean, light Tanrei character, the sake draws out the umami of the rice while remaining elegant. It is a sake brewed with the full dedication of the toji. To deliver a fresh, refined aroma and a light, clear profile, no heat treatment of any kind is applied.
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