Takizawa Junmai Daiginjo
瀧澤 純米大吟醸Takizawa — Shinshu Meijo, Nagano
Gently dry, fragrant, and easy to enjoy
Specifications
- Type
- Junmai Daiginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 49%
- Yeast
- Not disclosed
- Alcohol
- 16–16.9%
Flavor profile Kun-shu
Kun-shu — aromatic and light
A 49% polished junmai daiginjo at 16–16.9% alcohol, with the description's fragrant aroma and light, soft-water character pointing to the kun quadrant. Restrained dryness and rice umami suggest moderate sweetness and medium-light richness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Brewing uses underground water (fukuryusui) that flows beneath the riverbed of the Yoda River. It is generally said that minerals such as calcium, potassium, phosphate, and magnesium serve as nutrients for yeast, supporting healthy growth and allowing the moromi (fermentation mash) to ferment smoothly. Soft water with low mineral content is difficult to brew with, but it is effective at drawing out the umami of the rice. When fermentation proceeds slowly, it produces a fine-textured, Tanrei-style sake. It offers good value, with a rich aroma and umami, and is finished as a sake that is easy to drink and enjoyable.
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- Takizawa Tokujo瀧澤 特醸
- Takizawa Junmai Ginjo Funadare瀧澤 純米吟醸 槽垂れ