Naebasan Junmai Ginjo
苗場山 純米吟醸Naebasan — Naeba Shuzo, Niigata
Enjoy the ginjo aroma alongside a smooth palate and a crisp, clean finish.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 50%
- Yeast
- Kyokai No. 901
- Alcohol
- 15%
- Sake meter value
- +5
- Acidity
- 1.2
Flavor profile Kun-shu
Kun-shu — aromatic and light
The 50% polishing ratio, ginjo brewing and the description's gentle ginjo aroma point to moderate fruity-floral aroma. SMV +5 with low acidity of 1.2 gives a smooth, light body with a slightly dry, restrained sweetness and modest richness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Smooth on the palate with a gentle aroma, this is a sake that is easy to keep drinking. It pairs well with a wide range of dishes, and is recommended not only with Japanese cuisine but also with Western and Chinese food. [Recommended Serving] - Recommended dishes: seafood dishes - Recommended glassware: wine glass - Serving temperature: chilled (5°C) to lukewarm (nurukan, 40°C) [About Junmai Ginjo] Junmai Ginjo is the name for sake made with a rice polishing ratio of 60% or less, using only rice, rice koji, and water, and brewed by the ginjo-zukuri (ginjo brewing method). By combining the pure rice-and-water approach of junmai sake with ginjo-zukuri, a method of slow fermentation at low temperature, this sake offers a contrast between rich umami, body, and ginjo aroma.
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