Takizawa Tokubetsu Junmai
瀧澤 特別純米Takizawa — Shinshu Meijo, Nagano
Rich rice umami and sweetness
Specifications
- Type
- Tokubetsu Junmai
- Rice
- Not disclosed
- Rice polishing ratio
- 59%
- Yeast
- Not disclosed
- Alcohol
- 16–16.9%
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
A 59% polished special junmai described as rich and mellow, with 芳醇 rice umami and 濃醇 body, points to restrained aroma and a full body. The noted sweetness is balanced by a sharp finish, placing sweetness at a moderate level.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Takizawa is brewed with Kokuyosui, a super-soft water from Wada Pass that is said to be the finest in Japan. Minerals such as calcium, potassium, phosphate, and magnesium are generally said to serve as nutrients for yeast, supporting healthy growth and allowing the moromi (fermentation mash) to ferment smoothly. Soft water with low mineral content is more difficult to brew with, but it effectively draws out the umami of the rice. When fermentation proceeds slowly, the result is a fine-textured, Tanrei-style sake. A junmai sake best described as rich and full-bodied. The Tokubetsu (special) category requires a rice polishing ratio of 60% or less. Made with Hitogokochi, a Nagano Prefecture sake rice polished for brewing, combined with the super-soft Kokuyosui water and fermented slowly at low temperature. It has a refined, glossy umami, a rich yet soft and lingering flavor, and a sharp, crisp finish.
Other sake from this brand 5
- Takizawa Junmai Ginjo瀧澤 純米吟醸
- Takizawa Junmai sake瀧澤 純米酒
- Takizawa Junmai Daiginjo瀧澤 純米大吟醸
- Takizawa Tokujo瀧澤 特醸
- Takizawa Junmai Ginjo Funadare瀧澤 純米吟醸 槽垂れ