Shugin Tsukasabotan Junmai Daiginjo
秀吟司牡丹 純米大吟醸Tsukasabotan — Tsukasabotan Shuzo, Kochi
Refined ginjo aroma and a soft, dignified, deeply layered taste. A well-balanced junmai daiginjo genshu.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 45%
- Yeast
- Kumamoto Yeast
- Alcohol
- 16–17%
- Sake meter value
- +4
- Acidity
- 1.3
Flavor profile Kun-shu
Kun-shu — aromatic and light
The description of outstanding ginjo aroma and 45% polished Yamada Nishiki point to a highly aromatic profile. SMV +4 with low acidity of 1.3 suggests a soft, moderately dry taste, and the genshu strength adds only moderate body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A genshu (undiluted) junmai daiginjo brewed with Yamada Nishiki, the leading sake rice variety, polished to a rice polishing ratio of 45%. It offers a fragrant, refined ginjo aroma and a soft, dignified, deeply layered flavor. It can be enjoyed at any temperature, though it is especially recommended served lightly chilled.
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