Maboroshi Junmai Daiginjo Genshu (Kurobako)
幻 純米大吟醸原酒（黒箱）Maboroshi — Nakao Jozo, Hiroshima
Brewed with apple yeast and largely by hand, Maboroshi Kurobako is the pinnacle of our brewery.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 45%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +3
- Acidity
- 1.4
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
Apple yeast, 45% polishing daiginjo brewing, and the described rich, well-developed flavor point to a pronounced fruity aroma with good fullness. SMV +3 and acidity 1.4 suggest a soft, mildly sweet profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Koji making has the greatest influence on the taste of the sake, and we carry it out carefully, one piece at a time, using a traditional tool called the kojibuta (koji trays). For daiginjo, koji making typically takes about 48 hours. We spend more than 52 hours on it, finishing a rich, full-bodied sake with well-developed flavor.
Other sake from this brand 4
- Maboroshi Daiginjo Genshu (Kiribako)幻 大吟醸原酒（桐箱）
- Maboroshi Junmai幻 純米
- Maboroshi Ginjo (Shirobako)幻 吟醸酒（白箱）
- Maboroshi Daiginjo Akabako幻 大吟醸（赤箱）