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Aizuhomare Junmai Daiginjo Kiwami

Aizu Homare Junmai Daiginjō Kiwami (会津ほまれ 純米大吟醸 極) is made of Gohyakumangoku rice milled to 50% and Association 1801 yeast. This inexpensive daiginjō is made to be enjoyed at home.
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Sake specs

Prefecture
Fukushima (福島)
Rice type
Gohyakumangoku (五百万石)
Polishing rate (semaibuai)
50%
Alcohol content
16%
SMV
+1.0
Acidity
1.75
Amino acid level
0.9
Aizu Homare Junmai Daiginjō Kiwami (会津ほまれ 純米大吟醸 極)

Aizu Homare Junmai Daiginjō Kiwami (会津ほまれ 純米大吟醸 極) is made of Gohyakumangoku rice milled to 50% and Association 1801 yeast. The brewery states that this inexpensive daiginjō was made to be enjoyed at home. The Kiwami has an elegant aroma and a crisp, robust flavour crafted by master brewer Nakajima. He has won fourteen gold medals at the National New Sake Competition and the IWC, the world's leading wine competition. Best paired with white fish, shellfish sashimi, cured ham, smoked duck, etc.

Aizuhomare Junmai Daiginjo Kiwami (会津ほまれ 純米大吟醸 極) Aizuhomare Junmai Daiginjo Kiwami (会津ほまれ 純米大吟醸 極) Aizuhomare Junmai Daiginjo Kiwami (会津ほまれ 純米大吟醸 極) Aizuhomare Junmai Daiginjo Kiwami (会津ほまれ 純米大吟醸 極) Aizuhomare Junmai Daiginjo Kiwami (会津ほまれ 純米大吟醸 極)


Homare Brewery - ほまれ酒造 (株)

About the brewery

Brewery
Homare Shuzō
Name in Japanese
ほまれ酒造
Address
Tokiwachō 2706 Matsuyamamachi Muramatsu, Kitakata, Fukushima 966-0902
Phone
0241-22-5151
Website
Online store
homare-logo.png
Homare Brewery is located in Kitakata, Fukushima Prefecture, just north of Aizuwakamatsu. It was founded by Karahashi Kōsaku (唐橋幸作) in 1918, a rice wholesaler and miso and kōji manufacturer, who took over the brewery, renaming it Kano Sake Brewery (加納酒造株式会社) and, later, Homare Sake Brewery (ほまれ酒造株式会社).

The representative brand name 'Aizu Homare' was named after the Aizu region and 'Homare' in hiragana because it was easy to read and remember. At the time, using hiragana for sake brands was quite rare. The typeface of 'Aizu Homare' was written by the modern calligrapher Tenrai Hidai, born in Nagano Prefecture.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
In Japanese, the neologism コスパ (kosupa) means "cost balance" in the sense of something being cheap but having good quality. "Kosupa" applies to Homare's Junmai Daiginjo, too. The brewery markets the Kiwami as an inexpensive premium sake with a "surprising imbalance between taste and price". Other online stores praise its "overwhelming performance" and recommend it as the ideal "for beginners and women" (a common accolade I have always found a bit inappropriate).

The Kiwami is an excellent light daiginjo made to be enjoyed with food. It has a clean and fruity nose of pear and honeydew melon. Slightly dry and with a velvety texture, it boasts a pleasantly sweet mouthfeel with bitter notes, unobtrusive umami and an elegant and peppery finish. It is superior to other junmai daiginjo of the "kosupa" variety, a feat the brewery achieves by using Gohyakumangoku rice (instead of the more costly Yamadanishiki) as well as sophisticated brewing technology.

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sake information

Category
Junmai Daiginjō
Added by
JREF
Views
3,125
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒966-0902 福島県喜多方市松山町村松常盤町2706

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