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自然酒（福島県） 百年貴醸酒

Niidashizenshu Hyakunen Kijoshu

自然酒（福島県） 百年貴醸酒

Niidashizenshu — Niida Honke, Fukushima

A century-long relay, with a label design worth savoring too.

  • Kijoshu

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
85%
Yeast
Not disclosed
Alcohol
16%

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The description of a rich, sweet, velvety kijoshu, together with kimoto brewing and an 85% polish, points to strong sweetness and a dense, full body. The lack of ginjo-style aromatics keeps the aroma moderate, placing it in the juku quadrant.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Sales began September 5, 2023. Hyakunen Kijoshu (brewed in 2022) Kimoto (traditional yeast-starter method) brewing, Mutenka (no added yeast), kuratsuki yeast (brewery-resident yeast) Sake is made with rice and water. Hyakunen Kijoshu is made with kijoshu from the previous year in place of water, making it a luxurious sake. Kijoshu (sake brewed with sake in place of water) is a rich and sweet style. The sake was first brewed in 2011 to mark the 300th anniversary of the brewery's founding. Passed down from the 18th-generation brewery owner to the owner a century from now, this kijoshu celebrates the next hundred years. Velvety smooth and rich, it is a full-bodied sweet sake. Recommended before or after meals as an aperitif or digestif. The label design also allows you to enjoy the idea of a century-long relay.

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