Sakehitosuji Kimoto Junmai Ginjo Genshu
酒一筋 生酛純米吟醸 原酒Sakehitosuji — Toshimori Shuzo, Okayama
A Junmai Ginjo crafted through the labor-intensive kimoto method
Specifications
- Type
- Junmai Ginjo
- Rice
- Omachi
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 17%
- Sake meter value
- +3–+4
- Acidity
- 2
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
Kimoto genshu with acidity 2, SMV +3 to +4 and 17% alcohol points to a full, rich body with moderate sweetness. The restrained ginjo aroma and the described clean finish place it in the jun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This Junmai Ginjo is made using kimoto-zukuri (the kimoto method, a traditional yeast-starter method handed down since the Edo period). Through complex steps and more than twice the usual time, natural lactic acid bacteria and yeast are cultivated and allowed to ferment. Kimoto brewing gives a rich, deep body and a clean, smooth finish, and the sake can be enjoyed chilled or warmed, according to preference.
Other sake from this brand 16
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