Mikotsuru Junmai Ginjo Yamada Nishiki Hiire
御湖鶴 純米吟醸 山田錦 火入れMikotsuru — Suwamikotsuru Sakebrewery, Nagano
Made with Yamada Nishiki, the king of sake rice, grown by contract farmers in Azumino, where spring water from the Northern Alps flows.
Specifications
- Type
- Junmai Ginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +4
- Acidity
- 1.8
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 50% polished Yamada Nishiki junmai ginjo described as fresh and fruity with a gas feel points to a lively, fragrant aroma. SMV +4 and acidity 1.8 suggest a crisp, slightly dry profile with moderate body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Yamada Nishiki, known as the king of sake rice, is said to bring out a deep and profound flavor. At our brewery, nama genshu (undiluted, unpasteurized sake) is bottled and then heat-sterilized in a hot water bath, after which it is rapidly cooled. This method requires considerable labor, time, and cost. As a result, although the sake is pasteurized (hiire), it has a lively effervescence and is fresh and fruity.
Other sake from this brand 19
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