Nagakute Junmai Ginjo Genshu
長久手 純米吟醸 原酒Nagakute — Yamazaki Goshi, Aichi
Locally grown rice, shaped by the Aichi Obito Agricultural Cooperative's commitment to food and farming.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 17.5%
- Sake meter value
- +2
- Acidity
- 1.9
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The text describes a fragrant junmai ginjo, and the 60% polishing ratio supports a noticeable aroma. Genshu at 17.5% with acidity of 1.9 gives a full, rich body, while SMV +2 indicates a mild, gently sweet-leaning balance.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This sake is made from Aichi no Kaori rice grown in Nagakute town, Yume Sansui rice from Okumikawa, and fine water from the foot of Mount Mikane in Mikawa. Together they produce Chouju no Sake Nagakute, a fragrant junmai ginjo sake (chōju no sake means sake of longevity). The name was given by the late Professor Shozaburo Kimura, general producer of the 2005 Aichi World Exposition (Expo 2005). The label design was created by Professor Shigenobu Otani, former dean of the Faculty of Fine Arts at Aichi Prefectural University of Fine Arts and Music. In the fiscal 2003 (Heisei 15) Excellent Local Food Central Competition, this sake received the Director-General of the General Food Bureau Award from the Ministry of Agriculture, Forestry and Fisheries. This sake was also sold inside the Expo grounds as a licensed product of the Aichi World Exposition.
Other sake from this brand 1
- Nagakute Junmai Ginjo長久手 純米吟醸