Taka Junmai Daiginjo Kimoto Tokusa Yamada Nishiki
貴 純米大吟醸 生酛 十種山田錦Taka — Nagayama Honke Shuzojo, Yamaguchi
Even better once opened, a sake made from Yamada Nishiki.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 15%
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
As a 50% polished junmai daiginjo, it should show a fragrant lift, while the kimoto brewing and the described firm, powerful texture point to a fuller body. The note that aroma opens after pouring and the clean finish place it toward the juku quadrant with moderate dryness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The Yamada Nishiki rice used in this sake is grown by Shigetake Ochiai and his daughter Seika Ochiai, who work through Tokusa no Sato, an agricultural production corporation in Yamaguchi City, on the way to Tsuwano Town. The Ochiai family's rice fields are in the Tokusa district, the highest-elevation area in Yamaguchi Prefecture. The clay soil holds water well and produces firm, well-structured rice grains. Sake made from this rice has a robustness comparable to Yamada Nishiki grown in the Tojo district of Hyogo Prefecture. Taste: It may feel clean and fairly firm on the palate, but once opened, the aroma is pleasant and it seems likely to pair well with a wide range of dishes.}
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