Seikyo Junmai Daiginjo Maboroshi Akabako
誠鏡 純米大吟醸 まぼろし赤箱Seikyo — Nakao Jozo, Hiroshima
A fruity Genshu brewed with a closely guarded apple yeast, the ultimate masterpiece
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 45%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +0.1
- Acidity
- 1.4
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 45% polished junmai daiginjo described as rich in fruity aroma from apple yeast, so aroma is high. An SMV of +0.1 and acidity of 1.4 suggest mid-level sweetness, and the clear, transparent character points to a light body with moderate richness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Kiyomaro Nakao, the fourth-generation head of the brewery, visited breweries across Japan and collected countless yeasts. In 1947 he discovered a yeast isolated from apple skin, which became known as apple yeast (ringo kobo). The brewery's closely guarded apple yeast produces a Ginjo sake with a fragrant, fruity aroma and a beautifully rounded body. That sake took first place at a nationwide sake competition in 1948. Twenty-five years later, in 1974, the brewery faithfully revived it as the Daiginjo Maboroshi ("phantom"). Carefully selected sake rice is milled to a high polishing ratio, and techniques handed down in secret within this brewery, including the use of apple yeast, are applied to produce this Junmai Daiginjo Genshu rich in fruit aromas. This clear, transparent Junmai Ginjo has a refined flavor that brings out the taste of delicate dishes many times over. Chilled sake is recommended, though it can also be enjoyed at room temperature.
Other sake from this brand 7
- Seikyo Arashibori誠鏡 あらしぼり
- Seikyo Ginjo Share Bottle誠鏡 吟醸 シャレボトル
- Seikyo Junmai Takehara誠鏡 純米 たけはら
- Seikyo Junmai Dento Tezukuri誠鏡 純米 伝統手造り
- Seikyo Takehara Shimaya Gentei-shu誠鏡 竹原 シマヤ限定酒
- Seikyo Tokujo Junmai Omachi誠鏡 特醸純米 雄町
- Seikyo Junmai Cho-karakuchi誠鏡 純米超辛口