Kyokasuigetsu Daiginjo
鏡花水月 大吟醸Kyokasuigetsu — Iwanami Shuzo, Nagano
The pinnacle of Daiginjo, brewed from Yamada Nishiki rice polished to 39%
Specifications
- Type
- Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 39%
- Yeast
- Kyokai No. 1801
- Alcohol
- 16.3%
- Sake meter value
- +3
- Acidity
- 1.3
Flavor profile Kun-shu
Kun-shu — aromatic and light
The 39% polishing ratio and daiginjo designation point to a high, fruity aroma. SMV +3 and low acidity of 1.3 suggest a soft, lightly dry profile, while the umami-focused pressing adds moderate richness, placing it in the kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Crafted by the toji (master brewer) and kurabito (brewers) at Iwanami Shuzo, this is the top-tier Daiginjo in our lineup. We use Yamada Nishiki, a premier sake rice polished to 39%, along with Kyokai No. 1801 yeast, which our toji has chosen, and seed koji from a koji maker we trust greatly. Beyond these, we carry out the work with great care, including meticulous rice washing and soaking, a ginjo koshiki (steamer), koji-buta (koji trays), and strict temperature control, all with Iwanami's pride at stake. We do our very best work at every step. Drawing on many years of experience in Daiginjo brewing, we separate the pressed sake using two methods: unpressed bag-hung pressing (mukaatsu fukuro-tsuri) and the Yabuta-style automatic moromi press. This allows us to isolate portions with less off-flavor from portions where we want to draw out more umami. The separated sakes are evaluated by the toji and kurabito through sensory assessment, then carefully blended based on those results to create Kyokasuigetsu Daiginjo, our finest offering. The sake is not filtered at all and is pasteurized and bottled as is. Please enjoy it exactly as it was pressed.
Other sake from this brand 3
- Kyokasuigetsu Ginjo鏡花水月 吟醸
- Kyokasuigetsu Junmai Ginjo Namazake鏡花水月 純米吟醸 生酒
- Kyokasuigetsu Junmai Ginjo鏡花水月 純米吟醸