Tamanohikari Junmai Daiginjo Banshu Yamada Nishiki
玉乃光 純米大吟醸 播州山田錦Tamanohikari — Tamanohikari Shuzo, Kyoto
Dry and full-bodied, with the umami of rice and a natural acidity
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 39%
- Yeast
- Not disclosed
- Alcohol
- 16.2%
- Sake meter value
- +3
- Acidity
- 1.4
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The 39% polish daiginjo is described as fragrant with a full, dry body, and its SMV of +3 and acidity of 1.4 support that dry profile. This places it in the juku quadrant with high aroma, a fuller body and low sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The Tamanohikari brewery in Fushimi, Kyoto, was founded in 1673 (Enpo 1). In 1964 (Showa 39), ahead of the rest of the industry after the war, it released a junmai sake, and it has since committed itself to a policy of quality first. The brewery grows rice under contract with farmers, mills its own rice, hand-makes its koji, and steams its rice in a koshiki (steaming vessel). Its belief is that sake should be at least junmai ginjo grade. This junmai daiginjo is brewed from Yamada Nishiki grown in Hyogo Prefecture (Special A district) and polished to 39%. It is rich and fragrant, with a clean finish.
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