Taka Junmai Daiginjo Shion
貴 純米大吟醸 心音-SHION-Taka — Nagayama Honke Shuzojo, Yamaguchi
Shion, born from a collaboration between Utaiya (singer) Shunsuke Kiyokiba and sake brewer Takahiro Nagayama
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 15%
Flavor profile Kun-shu
Kun-shu — aromatic and light
As a 50% polished junmai daiginjo, it points to a fragrant aroma. The description of a silky, smooth palette suggests a light-to-medium body and moderate sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
[The native landscapes of home that the two of them have seen] "Utaiya" (singer) Shunsuke Kiyokiba and "sake brewer" Takahiro Nagayama both have their roots in Ube City, Yamaguchi Prefecture. The Kotogawa River flows north to south through Ube, rising from Akiyoshidai. Nagayama grew up in its northern reaches, and Kiyokiba was born near its mouth, in Kinami. The wind and the murmur of the water they heard there eventually became Kiyokiba's music, while the water Nagayama played in became the water that nourishes the rice paddies and is transformed into sake. The wind blowing across Akiyoshidai, the sunset over the Kinami sea, and the night view of the industrial complex: the scenery the two of them grew up with is an irreplaceable raw material. Taste: Made with Yamada Nishiki grown in Ube City. Moromi (fermentation mash) is loaded into individual cotton bags, and only the liquid that drips out naturally is collected, producing a silky, smooth flavor.
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