Shimeharitsuru Junmai Daiginjo Red Label
〆張鶴 純米大吟醸 RED LABELShimeharitsuru — Miyao Shuzo, Niigata
The pinnacle of the Shimeharitsuru line: a Junmai Daiginjo called Red Label.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 35%
- Yeast
- Not disclosed
- Alcohol
- 16%
Flavor profile Kun-shu
Kun-shu — aromatic and light
Junmai daiginjo at 35% polishing with a description emphasizing a 'brilliant aroma and flavor' points to high aroma, and 16% alcohol suggests a light, clean body. This places it in the kun (aromatic, light) quadrant with modest 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 (朝日連峰) is drawn from a well on the brewery grounds. Rice: We use high-quality Yamada Nishiki rice, polished in-house at our brewery. Brewing: Because the rice is polished to a high degree, every step demands delicacy and care. Rice washing and water absorption are carried out in small batches, timed to the second. Koji (rice mold) is also made with great attention, so that the koji mold penetrates each small grain to its center and multiplies throughout. The shubo (yeast starter) and moromi (fermentation mash) are prepared in tanks much smaller than usual. Under strict control, fermentation is allowed to proceed slowly over more than 30 days. Storage: This Junmai Daiginjo is pasteurized only once, after pressing, and is then bottled as is and kept in refrigerated storage. The bright aroma and flavor are sealed in as the sake matures. - ... ?
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- Shimeharitsuru Daiginjo Sakazuki〆張鶴 大吟醸 盞
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- Shimeharitsuru Tokusen〆張鶴 特撰
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- Shimeharitsuru Jun〆張鶴 純
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