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Noshiro Ginjo Junmai Kisaburo no Sake
能代 吟醸純米 喜三郎の酒Noshiro — Kikusui Shuzo, Akita
Before the Kikusui name came into use in the Meiji era, Hirasawa Kisaburo Shoten in Aramachi, Noshiro Minatomachi port, was known to local people as the maker of 'Kisaburo no Sake'.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 16.5%
- Sake meter value
- +2
- Acidity
- 1.6
Flavor profile Kun-shu
RestrainedAromatic
RichLight
Kun-shu — aromatic and light
The 55% polishing ratio and ginjo designation point to a moderately aromatic profile. SMV +2, acidity 1.6 and 16.5% alcohol suggest a light, gently dry and clean body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Many people still know the nickname Kisaburo. The sake of that time was Junmai. This is 'Kisaburo no Sake', the sake that was made back then. It was an era when a carpenter's daily wage equaled one sho (about 1.8 liters) of sake.
Other sake from this brand 8
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- Noshiro Daiginjo Shinryu Kame no Mai能代 大吟醸 神龍 亀の舞
- Noshiro Ginjo Junmai Kisaburo no Sake Sasa Nigori能代 吟醸純米 喜三郎の酒 ささにごり
- Noshiro Tokubetsu Ginjo Shukinde能代 特別吟醸 朱金泥
- Noshiro Tokubetsu Ginjo Shukinde Johjotachi能代 特別吟醸 朱金泥 釀蒸多知
- Noshiro Sannai Toji Takahashi Ryokichi能代 山内杜氏 高橋良吉
- Noshiro Daiginjo Hanachirusato能代 大吟醸 花散里
- Noshiro Hirafu能代 比羅夫