- Saitama (埼玉)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- Alcohol content
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."
About the brewery
- Kitanishi Shuzō
- Name in Japanese
- 2-5-5 Kamichō, Ageo, Saitama 362-0037
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.