Naebasan Daiginjo Kanpyokai Shuppin Shikomi
苗場山 大吟醸 鑑評会出品仕込Naebasan — Naeba Shuzo, Niigata
A gold-award daiginjo from the 2022 Shinshu Kanpyokai (new sake appraisal), brewed in the Reiwa 3 brewing year.
Specifications
- Type
- Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 38%
- Yeast
- Mutenka
- Alcohol
- 17%
- Sake meter value
- +5
- Acidity
- 1.2
Flavor profile Kun-shu
Kun-shu — aromatic and light
The daiginjo grade from 38% polished Yamada Nishiki, with the text's fragrant aroma and full rice umami, points to high aroma. SMV +5 and low acidity of 1.2 suggest a gently dry, soft, clean finish, placing it in the aromatic-light kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Made with Yamada Nishiki, a sake rice polished to 38%, this competition entry brew was crafted with all the skill of the kurabito (brewery workers). It was made with great care from start to finish, and it offers the rich, round umami of the rice together with a bright, flowery aroma. [Recommended Ways to Enjoy] - Food pairing: seafood dishes - Recommended glassware: wine glass - Serving temperature: chilled (5°C) to hinata-kan (warmed to 30°C) [About Daiginjo] Sake made with rice polished to 50% or less and with brewer's alcohol added is called daiginjo. The lower the rice polishing ratio, the more of the grain is removed, leaving smaller and more delicate rice, which makes production very difficult. Yet it is precisely this difficulty that gives the brewer a chance to show their skill. By skillfully handling the delicate rice, the brewers draw out clean umami free of unwanted off-flavors. In addition, the brewer's alcohol, made mainly from sugarcane, gives the sake a light, crisp finish. Ginjo aroma compounds, which dissolve only in alcohol, blend more fully into the sake, allowing you to enjoy its fragrant aroma.
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