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貴 純米 生酛 中澤朝日

Taka Junmai Kimoto Nakazawa Asahi

貴 純米 生酛 中澤朝日

Taka — Nagayama Honke Shuzojo, Yamaguchi

Gentle flavors from pesticide-free Asahi rice

  • Kimoto

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
80%
Yeast
Not disclosed
Alcohol
14%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The 80% polished junmai kimoto is described as showing yogurt-like lactic character rather than fruity fragrance, so aroma is restrained while the kimoto style adds umami and body. The gentle sweetness is noted in the text, placing it in the jun quadrant.

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

About

This junmai sake is made with 100% Asahi rice grown by Mr. and Mrs. Nakazawa, who practice pesticide-free cultivation in the Sayama district of Yamaguchi City. The Sayama district, where the rice is grown, lies near the Seto Inland Sea. When I talk with Mr. Nakazawa, I get the feeling that I am speaking with a producer of natural-style wines in France. Brown rice is ideally the best way to eat rice, but Mr. Nakazawa taught us a method called bubuki (分搗き, lightly milling the surface of the grain before eating), which lets us take in the vitamins in the rice while making it easier to eat every day. Since then, our household has also eaten bubuki rice. Wanting to stay close to Mr. Nakazawa's way of thinking, we finished this sake at a rice polishing ratio of 80%. Unlike Yamada Nishiki, the rice does not dissolve much, and a lactic flavor and aroma reminiscent of yogurt can be felt. I also find this natural. Please enjoy this sake in the natural style (nature).

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