Suwaizumi Tomita Yamada Nishiki Tokubetsu Senbetsu Mai Shichiwari
諏訪泉 冨田 山田錦 特別選別米 七割Suwaizumi — Suwa Shuzo, Tottori
Firm acidity and an abundance of umami.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 70%
- Yeast
- Not disclosed
- Alcohol
- 16–17%
- Sake meter value
- +3.5
- Acidity
- 2.4
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
A 70% polished junmai with acidity 2.4 and a description of firm acidity and abundant umami points to restrained aroma and a full, rich body. An SMV of +3.5 suggests a fairly dry finish.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The rice used is Yamada Nishiki from Tomita Rice in Nishiwaki, Hyogo Prefecture. Hyogo is the birthplace of Yamada Nishiki, and Tomita cultivates it with reduced pesticide use. The approach does not push yields beyond what is necessary, keeping the work within reasonable limits. Together with the nearby Kawagishi Bokujo ranch, the Yamada Nishiki straw is fed to cattle raised to become Kobe beef, and the fully fermented compost made from their manure is returned to the rice paddies. Rice bran produced at Suwaizumi is in turn used by Kawagishi Bokujo as cattle feed. Tomita Rice, Kawagishi Bokujo, Suwaizumi and Yamada Nishiki are connected through cattle and sake. This junmai sake is made entirely with Tomita's Yamada Nishiki and is brewed without polishing the rice excessively.
Limited distribution product.
Other sake from this brand 13
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