Suwaizumi Tanaka Nojo Yamada Nishiki Tokubetsu Senbetsu Mai Shichiwari
諏訪泉 田中農場 山田錦 特別選別米 七割Suwaizumi — Suwa Shuzo, Tottori
Warm it (kan) for richer umami and a crisper finish.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 70%
- Yeast
- Not disclosed
- Alcohol
- 16–17%
- Sake meter value
- +2
- Acidity
- 1.9
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
A 70% polished junmai with acidity 1.9 and SMV +2 points to a dry, acidic profile, which the brewery text confirms as 酸味のきいた辛口 with umami and crispness. Aroma stays restrained while the rice-driven body is fuller, placing it in the jun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The rice used is only Yamada Nishiki grown at Tanaka Nojo in Tottori Prefecture. What distinguishes Tanaka Nojo is its farming method. It is built on soil cultivation in which fully matured compost is made in cooperation with a nearby ranch and applied in appropriate amounts, and no chemical fertilizers are used at all. At Suwaizumi, we wanted to make a sake that expresses the savory richness of rice, so we used Tanaka Nojo's uninspected Yamada Nishiki and brewed a junmai sake with a rice polishing ratio of 70%. Dry, with a pronounced acidity. Served chilled, it has a smooth mouthfeel and a faint bitterness on the finish.
Limited-distribution product.
Other sake from this brand 13
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