Mikotsuru Junmai Ginjo Suwa Miyama Nishiki Hiire
御湖鶴 純米吟醸 諏訪美山錦 火入れMikotsuru — Suwamikotsuru Sakebrewery, Nagano
Made with Miyama Nishiki sake rice grown by contracted local farmers.
Specifications
- Type
- Junmai Ginjo
- Rice
- Miyama Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Acidity
- 1.7
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 50% polished junmai ginjo whose description of a fresh, fruity profile with a lively gas feel points to high aroma and a light body. Acidity of 1.7 and 16% alcohol suggest a crisp, fairly dry palate with only mild sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
At our brewery, we bottle the nama genshu (unpasteurized undiluted sake) and then heat-sterilize it in a hot water bath before rapidly cooling it. This method takes considerable labor, time, and cost. As a result, although the sake is pasteurized (hiire), it has a lively gas sensation and a fresh, fruity character. Rice polishing ratio: 50% / Kakemai (rice for the main additions) 70%
Other sake from this brand 19
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