Raifuku Junmai Ginjo Yamada Nishiki
来福 純米吟醸 山田錦Raifuku — Raifuku Shuzo, Ibaraki
A gentle ginjo aroma with a well-balanced sweetness and acidity.
Specifications
- Type
- Junmai Ginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Unknown
- Alcohol
- 17–18%
- Sake meter value
- +1
- Acidity
- 1.7
Flavor profile Kun-shu
Kun-shu — aromatic and light
A junmai ginjo from 50% polished Yamada Nishiki with a restrained, gentle ginjo aroma. SMV +1 and acidity 1.7 at 17-18% alcohol point to a balanced, mildly sweet and sour profile of medium body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Pasteurized. A junmai ginjo sake made with Yamada Nishiki, the king of sake rice. Raifuku is well known for its use of flower yeast (hana kobo), but for this Yamada Nishiki the brewery chose Gekkabijin, a strain isolated by Tokyo University of Agriculture. The aroma is kept restrained, and a gentle, fruit-like sweetness unfolds, fitting the pink label. The sweetness and acidity are well balanced, and with its flower yeast and pink label, it has proven popular with women.
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