Daiginjo Hyakuyonju Uto
大吟醸 百四拾 善知鳥Uto — Nishida Shuzoten, Aomori
A daiginjo made from Aomori-grown Hanaomoi sake rice, offering an elegant ginjo aroma and a refined, deep flavor
Specifications
- Type
- Honjozo
- Rice
- Hanaomoi
- Rice polishing ratio
- 35%
- Yeast
- Unknown
- Alcohol
- 17%
- Sake meter value
- +5
- Acidity
- 1.3
Flavor profile Kun-shu
Kun-shu — aromatic and light
The described peach and melon ginjo aroma, 35% polishing ratio, SMV +5 and acidity of 1.3 point to a highly aromatic, dry profile. The 17% alcohol and the described body add moderate richness, placing it in the kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Made with 100% carefully selected Hyakuyonju sake rice. In the pressing process, no artificial pressure is applied. Only the nakadori (middle cut), the finest portion of the sake collected from the press through sake bags, is bottled. Dry yet with depth, it is characterized by an elegant ginjo aroma reminiscent of peach and melon and a refined, deep flavor. Its dignity surpasses even that of Denshu, and it is the rarest daiginjo among the products handled by Nishida Shuzoten, with the smallest production volume. Uto (善知鳥) is a rare bird designated as the bird of Aomori City.
Other sake from this brand 2
- Uto Yamada Nishiki善知鳥 山田錦
- Uto Yamadaho善知鳥 山田穂