Takijiman Yamahai Junmai sake
瀧自慢 山廃 純米酒Takijiman — Takijiman Shuzo, Mie
Rich umami from local Kami no Ho rice, balanced with the distinctive acidity and layered complexity of yamahai (traditional yeast-starter method) brewing.
Specifications
- Type
- Junmai Shu
- Rice
- Kaminoho
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 15%
- Sake meter value
- +10
- Acidity
- 1.3
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
Yamahai junmai made from Kaminoho rice, with umami and gentle acidity, points to a restrained aroma and fuller body. An SMV of +10 with acidity of 1.3 indicates a dry, mellow profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Drawing on the traditional Tamba-ryu yamahai brewing method, this sake has been finished to be easy to drink and free of heavy traits, while making the most of the clarity characteristic of Takijiman. Served at room temperature to lukewarm (nurukan), it is smooth on the palate, with acidity and umami that come across as mellow.
Other sake from this brand 18
- Takijiman Junmai Kami no Ho瀧自慢 純米 神の穂
- Takijiman Junmai Ginjo Bizen Omachi瀧自慢 純米吟醸 備前雄町
- Takijiman Nigori瀧自慢 にごり酒
- Takijiman Junmai Daiginjo Takumi 35瀧自慢 純米大吟醸 匠 35
- Takijiman Honjozo Namachozo瀧自慢 本醸造 生貯蔵
- Takijiman Natsu Ginjo瀧自慢 夏吟醸
- Takijiman Honjozo瀧自慢 本醸造
- Takijiman Junmai Daiginjo瀧自慢 純米大吟醸
- Takijiman Junmai Ginjo瀧自慢 純米吟醸
- Takijiman Junmai Ginjo Muroka Nama Genshu瀧自慢 純米吟醸 無濾過 生原酒
- Takijiman Junmai Ginjo Yamada Nishiki × Hattan Nishiki瀧自慢 純米吟醸 山田錦×八反錦
- Takijiman Daiginjo Tobin Dori瀧自慢 大吟醸 斗瓶取
- Takijiman Ginjo瀧自慢 吟醸
- Takijiman Iga Kinjirushi瀧自慢 伊賀金印
- Takijiman Daiginjo瀧自慢 大吟醸
- Takijiman Junmai Ginjo Yamada Nishiki × Ginpu瀧自慢 純米吟醸 山田錦×吟風
- Takijiman Junmai Ginjo Kita Shizuku 50瀧自慢 純米吟醸 北雫 50
- Takijiman Dry Junmai Takimizuryu瀧自慢 辛口純米 滝水流