Sake specs
- Prefecture
- Fukuoka (福岡)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 50%
- Alcohol content
- 15%
- SMV
- ±0
- Acidity
- 2.2
Ikekame Junmai Ginjō Kurokabuto Yamadanishiki Namazake (池亀 純米吟醸 黒兜 山田錦 生酒) is made of Yamadanishiki milled to 50%. Kurokabuto is the brewery's flagship brand. Its main characteristic is the use of 'black kōji' (黒麹 kurokōji), a fungus used to produce Awamori liquor in Okinawa or Shōchū in Kyūshū but rarely for sake brewing. Kurokōji actively ferments citric acid and keeps the moromi (mash) strongly acidic, which prevents the growth of bacteria that may occur during the fermentation of the moromi. Therefore, it is suitable for sake brewing in warm regions. The acidity spreads with a fruity sweetness, like when you bite into an apple with plenty of honey. The freshness is outstanding, as it is bottled immediately after pressing.
The March 2018 edition of the gourmet magazine 'dancyu', in a special feature on sake, mentioned "Ikekame Junmai Ginjō Kurokabuto Yamadanishiki'' as a representative alcoholic beverage using black kōji. It transmitted a "feeling of the dignity of Kyūshu, the great land of shōchū, with the sweet aroma of pears and strawberries, and the balance of gentle acidity.''
About the brewery
- Brewery
- Ikekame Shuzō
- Name in Japanese
- 池亀酒造
- Address
- 545 Mizumamachi Kusaba, Kurume, Fukuoka 830-0105
- Phone
- 0942-64-3101
- Website
池亀酒造 – 時代に寄り添う酒造り（福岡・久留米・城島の酒蔵）
筑後三潴で創業130余年。位置します久留米は、17もの酒蔵がある日本第二位の酒処です。池亀酒造より、新鮮な驚きと感動を与える酒文化の情報をお届けします。ikekame.com
- Online store