Kyokasuigetsu Junmai Ginjo
鏡花水月 純米吟醸Kyokasuigetsu — Iwanami Shuzo, Nagano
Bold in flavor and aroma, a Junmai Ginjo to savor slowly
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 59%
- Yeast
- Not disclosed
- Alcohol
- 15.3%
- Sake meter value
- +1
- Acidity
- 1.5
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The brewery text cites a refined isoamyl acetate aroma and pronounced umami, and with 59% polishing and 15.3% alcohol this points to an aromatic, fairly full profile. SMV +1 and acidity 1.5 suggest moderate sweetness balanced by a clean finish.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Made entirely with Hitogokochi rice grown in Azumino, Nagano Prefecture, used for the shubo rice (yeast starter), kake rice (main mash rice), and koji rice. The brewery judged that the characteristics of Kyokai No. 1901 yeast best suited its brewing today, and has used it consistently for the past several years. The brewery was also particular about the maker, brand, and method of use of its koji mold seed, aiming for a sake in which umami and a clean finish (kire) are in harmony. After pressing, the sake is left unfiltered (muroka), then pasteurized and bottled. The result combines a very refined aroma derived from isoamyl acetate, a firm umami, and the brewery's signature clean finish into a single, balanced whole.
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 Daiginjo鏡花水月 大吟醸