〆張鶴 純米大吟醸 BLUE LABEL 袋取り雫酒

Shimeharitsuru Junmai Daiginjo BLUE LABEL Fukurodori Shizukuzake

〆張鶴 純米大吟醸 BLUE LABEL 袋取り雫酒

Shimeharitsuru — Miyao Shuzo, Niigata

Shimeharitsuru's finest junmai daiginjo, the Blue Label.

  • Shizuku (drip)

Specifications

Type
Junmai Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
35%
Yeast
Not disclosed
Alcohol
16%

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

A 35% polished junmai daiginjo, free-run shizuku, and a description of preserving its hanayaka aroma point to a high fragrance. The single pressing and cold storage suggest a light body with restrained sweetness.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Brewing water: Crisp underground water from the Asahi mountain range is drawn from a well on the brewery grounds. Rice: High-quality Yamada Nishiki rice, polished in-house. Brewing: Because the rice is highly polished, every step demands delicacy and care. Rice washing and water absorption are carried out in small batches, timed to the second. Koji making is also carefully tended so that the koji mold penetrates to the interior of each small grain and propagates. Shubo (yeast starter) and moromi (fermentation mash) are prepared in much smaller tanks than usual. Under strict management, they are fermented slowly over more than 30 days. Pressing method: Bag-drip pressing (fukurodori). Rectangular bags filled with moromi are hung, and only the liquid that drips naturally from them is collected. The amount obtained from a single brewing is limited, making this a rare sake. Storage: This junmai daiginjo is pasteurized only once, after pressing. It is then bottled as is and stored refrigerated, sealing in its vivid aroma and flavor as it matures.

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