Tenranzan Koryu Junmai Yamahai Shikomi
天覧山 古流純米 山廃仕込みDeep umami and richness, with a gentle touch of yamahai acidity, a nostalgic taste of days gone by
Specifications
- Type
- Other
- Rice
- Ginga
- Rice polishing ratio
- 65%
- Yeast
- Not disclosed
- Alcohol
- 16–17%
- Sake meter value
- +2
- Acidity
- 2.1
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The text describes a deep umami and rich yamahai junmai with restrained aroma, consistent with its 65% polish and lack of ginjo markers. An SMV of +2 and acidity of 2.1 point to a mellow, gently sweet-leaning profile with full body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A junmai sake brewed using yamahai (a traditional yeast-starter method), made with the Koryu Ginjo Moyashi, a yeast strain revived from the one Kojiya Sanzaemon used during his time working in Kyoto in the Muromachi period (1336-1573). For Igarashi Shuzo as well, this is the first time it has used a kimoto-type shubo (yeast starter). The sake was made with a wish to trace the roots of Japanese sake. With a deep umami and richness and a subtle acidity characteristic of yamahai, it evokes a nostalgic flavor from times past. It is a mellow, umami-rich style.
Other sake from this brand 10
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- Tenranzan Daiginjo Koten天覧山 大吟醸 古天
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- Tenranzan Junmai Ginjo Muroka Nama Genshu天覧山 純米吟醸 無濾過生原酒
- Tenranzan Koryu Junmai Nama Genshu天覧山 古流純米 生原酒
- Tenranzan Junmai Daiginjo Koten (古天)天覧山 純米大吟醸 古天
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