Sambyakunen no Kiteyaburi Honjozo
三百年の掟やぶり 本醸造Sambyakunennokiteyaburi — Kotobuki Toraya, Yamagata
Rich koji depth and umami, with a faint effervescence. A bold, memorable flavor.
Specifications
- Type
- Honjozo
- Rice
- Not disclosed
- Rice polishing ratio
- 65%
- Yeast
- Not disclosed
- Alcohol
- 19%
- Sake meter value
- +10
- Acidity
- 1.7
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
An SMV of +10 and acidity of 1.7 with 19% alcohol and unfiltered nama texture, plus a description stressing koji richness and umami, point to restrained aroma and a full body. The sweetness is dry on paper but reads softer because of the umami.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Kotobukitoraya Shuzo had a house rule for its 300 years of history: never ship sake that has not been filtered. However, believing that this freshly pressed, completely untouched sake was too good not to share with more customers, the brewery broke this 300-year-old rule and decided to release it unfiltered. The name of the sake comes from this decision. At 19.6% alcohol, this sake is classified as dry (karakuchi), but on first sip the large amount of umami components gives an impression of a gently sweet sake. Enjoy the body of an unfiltered genshu at 19.5 degrees alcohol, along with the fresh character of honnama (unpasteurized) and the rich umami of Dewa Sanzan rice. This honjozo namazake is our top pick in the Sambyakunen no Kiteyaburi series.