Flavor profile Kun-shu
Kun-shu — aromatic and light
The description cites a vivid floral aroma and a mellow palate, and the sake is a 35% polished daiginjo. SMV +2, acidity 1.3 and 17% alcohol point to high aroma, a light-to-moderate body and a gently sweet impression.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Every stage of production is carried out by hand. Pressing (jōsō) is done using a method called fukuro-tsuri, in which the sake is collected as drops (shizuku) falling from cloth bags. Every stage of the process requires meticulous attention, with the aim of building the finest moromi (fermentation mash). It is essential to press at the optimal moment, when the moromi is progressing well, and to press quickly.
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