Wakamusume Botan
わかむすめ 牡丹Wakamusume — Araya Shuzo, Yamaguchi
A Junmai Ginjo made from Omachi rice polished to 60%.
Specifications
- Type
- Junmai Ginjo
- Rice
- Omachi
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 17–18%
- Sake meter value
- -7
- Acidity
- 2.1
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The restrained ginjo aroma and plump Omachi richness match the SMV of -7, acidity of 2.1, and genshu strength at 17-18%. The aroma stays modest, while the body is full yet finishes crisply, with a sweet impression from the low SMV.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A subtle yet refined ginjo aroma gently envelops the senses. True to Omachi, it is full and rounded with depth and body, yet finishes very cleanly. Recommended serving temperature: 15-20°C (slightly chilled to room temperature). It can also be warmed to 50°C (atsukan) and enjoyed as a calm sake to accompany meals.
Other sake from this brand 5
- Wakamusume Kakitsubataわかむすめ 燕子花
- Wakamusume Usuhanazakuraわかむすめ 薄花桜
- Wakamusume Tsukikusaわかむすめ 月草
- Wakamusume Moegiわかむすめ 萌木
- Wakamusume Ruri Karakusaわかむすめ 瑠璃唐草