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瀧自慢 純米 神の穂

Takijiman Junmai Kami no Ho

瀧自慢 純米 神の穂

Takijiman — Takijiman Shuzo, Mie

Takijiman, the brewery chosen for food-pairing and toast sake at the Ise-Shima Summit

Specifications

Type
Junmai Shu
Rice
Kaminoho
Rice polishing ratio
60%
Yeast
Not disclosed
Alcohol
15%
Sake meter value
+5
Acidity
1.2

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

This junmai has 60% polishing and low acidity (1.2), giving a soft, rounded profile, and the described deep umami and aged body point to restrained aroma and full body. SMV +5 keeps it fairly dry, but the rounded acidity and rich umami create a gently sweet impression.

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

About

Made with 100% Kami no Ho, a sake rice developed uniquely in Mie Prefecture, this junmai sake offers the gentle character and full, rounded body of the rice, which spreads softly through the body. After bottling, the sake was stored at low temperature through the summer, which gives it a deep umami and a rounded acidity. As an easygoing evening drink at room temperature, its sweetness expands richly. Warmed lightly (kan), it reveals an even softer and more delicious character. Kami no Ho, whose name means ear of rice born in the land of the gods, was developed by Mie Prefecture and registered as a variety in 2010 (Heisei 22). It is still a relatively new sake rice. It produces a sake with a gentle, umami-rich flavor and is well known for its akiagari (sake that improves as it matures through autumn). It has a moderate sense of aging and volume, yet its texture is fine, very soft, and refined.

Other sake from this brand 18