Takizawa Junmai Ginjo
瀧澤 純米吟醸Takizawa — Shinshu Meijo, Nagano
Gently dry, fragrant, and easy to enjoy
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 16–16.9%
Flavor profile Kun-shu
Kun-shu — aromatic and light
The ginjo-style aroma and fresh fruit notes, along with a restrained dryness and a soft sweet mid-palate, point to an aromatic style. The rice umami is present, but the crisp finish keeps the body light, placing it in the kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The brewing uses Kokuyosui, an ultra-soft water from Wada Pass that is said to be the finest in Japan. In sake brewing, minerals such as calcium, potassium, phosphate, and magnesium are generally said to serve as nutrients for yeast, promoting healthy growth and allowing the moromi (fermentation mash) to ferment smoothly. Soft water with low mineral content is harder to brew with, but it draws out the umami of the rice well. When fermentation proceeds slowly, the result is a fine-grained, light-bodied Tanrei style. Two types of yeast are cultivated in-house, and the brewing makes use of the characteristics of both. A gentle, clear ginjo aroma gives way after a moment to a soft, rounded body with a hint of sweetness that spreads across the palate. The sake has a clean character and a crisp, clean finish (kire). A subtle, fresh fruity aroma and the fine umami of quality rice are noticeable on the palate. Rich in umami, yet its clean finish brings the flavors together into a neatly balanced sake.
Other sake from this brand 5
- Takizawa Junmai sake瀧澤 純米酒
- Takizawa Junmai Daiginjo瀧澤 純米大吟醸
- Takizawa Tokubetsu Junmai瀧澤 特別純米
- Takizawa Tokujo瀧澤 特醸
- Takizawa Junmai Ginjo Funadare瀧澤 純米吟醸 槽垂れ