Tanizakura Sakuramai
谷桜 櫻舞Tanizakura — Tanizakura Shuzo, Yamanashi
A kimoto junmai sake that pairs well with meat dishes.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 14–14.9%
- Sake meter value
- +3
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
As a kimoto junmai polished to 55% with an SMV of +3, it should show restrained aroma, with lactic acidity and umami giving a fuller body and a slightly dry profile that suits rich meat dishes.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Kimoto brewing (a traditional starter method in which naturally occurring lactic acid bacteria are cultivated) was practiced until the early Meiji period, in the 1870s. This method is an ingenious approach born of the wisdom and experience of our predecessors, who skillfully harnessed the workings of nature. In today's production process, ready-made lactic acid is used and the starter takes 7 to 14 days, whereas kimoto brewing is a laborious, time-consuming method that takes 26 to 30 days or more. By cultivating naturally occurring lactic acid bacteria, the lactic acid they produce suppresses harmful bacteria and prepares an environment for yeast to grow. Once its purpose is achieved, the lactic acid bacteria naturally die off as the acidity they produced builds up. This ideal natural method is what brought Sakuramai to completion.
Other sake from this brand 15
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- Tanizakura Ryuryu Shinku谷桜 粒粒辛苦
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- Tanizakura Gantan Homare谷桜 元旦誉
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- Tanizakura Sakura Sakura谷桜 桜さくら
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