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にいだしぜんしゅ 純米原酒

Niidashizenshu Junmai Genshu

にいだしぜんしゅ 純米原酒

Niidashizenshu — Niida Honke, Fukushima

Amber and velvety, gentle on the body, with a robust flavor: the junmai genshu at the heart of Niida-Honke's brewing.

  • Undiluted (genshu)

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
80%
Yeast
Not disclosed
Alcohol
16%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

Kimoto brewing and four-stage kumidashi bring out rice umami and sweetness, and the 16% genshu strength points to a full, rich body. Aroma stays restrained, as expected for a non-ginjo junmai polished to 80%.

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

About

Shizenshu Junmai Genshu Kimoto brewing (traditional yeast-starter method), Mutenka (no added yeast), relying on brewery-resident yeast (kuratsuki kobo) Since its release in 1967 (Showa 42), it has been enjoyed as a natural sake that is delicious and good for the body. Shizenshu is brewed using the brewery's own kumidashi yondan jikomi (four-stage brewing method), and it retains an appeal that today's sake has lost. Each year, drawing on more than twenty years of data analysis and close examination of the character of the harvested rice, it is brewed in dialogue with the wisdom of past brewers. The four-stage brewing draws out the maximum umami and sweetness of the rice, while the acidity characteristic of kimoto gives the sake's outline a firm structure. Amber in color and smooth, with a gentle yet robust flavor, this junmai genshu is the origin of Niida-Honke's brewing.

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