純米吟醸 猩々

Shojo Junmai Ginjo

純米吟醸 猩々

Shojo — Kitamura Shuzo, Nara

A rich, full-bodied Junmai Ginjo that draws out the depth of Yamada Nishiki, brewed for a mellow, flavor-centered character.

Specifications

Type
Junmai Ginjo
Rice
Not disclosed
Rice polishing ratio
60%
Yeast
Kyokai No. 9
Alcohol
15%
Sake meter value
+1
Acidity
1.3

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The description stresses rich koku and a mellow, flavor-focused style, and the SMV of +1 with low acidity of 1.3 points to a soft, slightly sweet-leaning profile. Despite the ginjo label, the aroma is restrained, placing it in the jun quadrant.

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

About

Carefully selected Hyogo Yamada Nishiki was polished in-house to 50% over a long period, and Kyokai No. 9 yeast was used for low-temperature fermentation over about 30 days. The moromi was pressed by hand in the sake press (sakabune), then racked off its lees. The sake was bottle-pasteurized (binkan) and stored in the bottle before shipment.

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