Ninkiichi Risshun Shibori
人気一 立春しぼりNinkiichi — Ninki Shuzo, Fukushima
Brewed in the coldest season and pressed on the morning of Risshun, a sake to welcome the spring.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 16%
Flavor profile Kun-shu
Kun-shu — aromatic and light
The 60% polishing ratio and junmai ginjo classification point to a moderately aromatic profile, and the 16% alcohol suggests a light body. This places it in the aromatic, light kun category with a mid-to-slightly-sweet impression.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
[Limited to 3,000 bottles | On sale February 4] On February 4, Risshun (the first day of spring on the traditional solar calendar), plum blossoms begin to bloom in warmer regions. The day before Risshun is Setsubun, and the 88th day counted from Risshun is known as Hachijuhachiya (the eighty-eighth night). The first strong southerly wind of the year is called Haru Ichiban (the first spring wind). In fortune-telling traditions such as feng shui, the year changes with Risshun. Customs such as throwing beans on Setsubun and eating ehomaki (a rolled sushi eaten facing the year's lucky direction) are also observed with Risshun as the start of the year, in hopes of good fortune in the new year. Drink facing this year's lucky direction, and good fortune is sure to follow.
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