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Kitanishi Bunraku Junmai Daiginjō

Kitanishi Bunraku Junmai Daiginjō is made of Yamadanishiki rice milled to 40%. Slowly brewed at a low temperature, its delicate taste can be fully enjoyed with its soft sweetness and elegant aroma.
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Sake specs

Prefecture
Saitama (埼玉)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
40%
Alcohol content
16%
SMV
+5.0
Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸)

Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) is made of Yamadanishiki rice milled to 40%. Slowly brewed at a low temperature, its delicate taste can be fully enjoyed with its soft sweetness and elegant aroma. The finish boasts a dignified sharpness, and the well-rounded, superb taste is a Bunraku gem that shows off the skills of the master brewer.

Award tasting note at the International Wine Challenge (Bronze Medal): "Aromas of spice and cedar. A savoury palate with miso and spicy notes."


Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸) Kitanishi Bunraku Junmai Daiginjō (文楽 純米大吟醸)


Kitanishi Brewery (北西酒造)

About the brewery

Brewery
Kitanishi Shuzō
Name in Japanese
北西酒造
Address
2-5-5 Kamichō, Ageo, Saitama 362-0037
Phone
048-771-0011
Website
kitanishi-bunraku-logo.png
Kitanishi Brewery is located in Ageo, Saitama, and has been a family business for many generations. In 1894, Kitanishi Kamekichi (北西亀吉) founded the brewery and moved it to the current location in Kamicho, Ageo, in 1904. Ageo, then known as Ageojuku (上尾宿), was a post town along the Nakasendō route and known for its outstanding groundwater sourced from the mountains of Chichibu. Kamekichi was a great admirer of bunraku, traditional Japanese puppetry, and chose it as the brand name for his sake.

Bunraku's sake is characterised by its light, refreshing taste, carefully brewed using high-quality, medium-hard water from Chichibu and carefully selected sake rice. In 1998, Bunraku developed a sparkling sake and started producing liqueurs in 2006, with an eye on changes in the market.

The traditions and craftsmanship of Bunraku Sake Brewery have been passed down through the generations to daiginjō, junmai-shu and many other unique products. Nigori namazake is only available during the brewing season, koshu deepens in flavour as it ages, and "sparkling" has a delicate, light and pleasant taste. Bunraku is a traditional Japanese sake brewery. In recent years, Bunraku has also focused on the traditional kimoto brewing method. The traditional manual process of creating yeast and incorporating natural lactic acid bacteria gives the sake a robust flavour.

Bunraku sake is exported to more than twenty countries.

Kitanishi Brewery runs a restaurant named Azumagura (あずまぐら) and a sake shop, Juichiya Saketen (十一屋酒店), both adjacent to the brewery.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
This is a textbook daiginjo: produced with the king of sake rice, Yamadanishiki polished down to 40%, the Bunraku has a fruit ginjo nose; fairly dry with moderate acidity and pleasant umami; spicy mouthfeel. Exquisite.
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Table of contents

sake information

Category
Junmai Daiginjō
Added by
JREF
Views
2,025
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒362-0037 埼玉県上尾市上町2丁目5−5

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