What's new
kurumazaka-yamahai-junmai-daiginjo-namazake-01.jpg

Kurumazaka Yamahai Junmai Daiginjō Namazake

Kurumazaka Yamahai Junmai Daiginjō Namazake is made with Yamadanishiki rice polished to 50%, using the traditional yamahai method.
Leave a rating

Sake specs

Prefecture
Wakayama (和歌山)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
50%
Alcohol content
17.4%
Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒)

Kurumazaka Yamahai Junmai Daiginjō Namazake (車坂 山廃純米大吟醸 生酒) is made with Yamadanishiki rice polished to 50%, using the traditional yamahai method. When you hear yamahai, you might imagine a heavy, complex, old-fashioned sake, but this sake will give you a slightly different impression. The full-bodied flavour is light and well-polished, and the mellow, well-balanced acidity and sharpness will leave you in awe. This is the perfect drink for a meal, from appetisers to the final dish: it goes well with Japanese, Italian and Chinese cuisine.


Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒) Kurumazaka Yamahai Junmai Daiginjo Namazake (車坂 山廃純米大吟醸 生酒)

About the brewery

Brewery
Yoshimura Hideo Shōten
Name in Japanese
𠮷村秀雄商店
Address
72 Hatage, Iwade City, Wakayama Prefecture, 649-6244
Phone
0736-62-2121
Website
kurumasaka-logo.png
The banks of Wakayama's Kinokawa River have been home to sake breweries since the middle of the Edo period. Yoshimura Hideo Shōten was founded in 1915 by Yoshimura Hideo, who was born into a raw silk producer's family. The waters of the Kinokawa River have long sustained local history and culture and are an indispensable treasure for sake brewing. Yoshimura's sake is brewed with water from the underground flow of the Kinokawa. Yoshimura Hideo Shōten is one of the growing numbers of breweries with a female tōji at the helm: Fujita Akiko believes that sake lovers want a drink with umami and a crisp finish. Focusing on the umami of sake rather than the sweetness enhances meals. Umami is a global flavour element, so the umami in sake makes it suited for far more than just Japanese cuisine.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Kurumazaka Yamahai Junmai Daiginjō Namazake is the nama version of the sake we reviewed here. It has a fruity nose with aromas of ripe figs, apples, and peaches, complemented by a hint of clove reminiscent of apple compote, and an elegant entry with a fruity sweetness that transitions into a pleasant acidity and a rich, fruity flavour akin to apple compote. The Yamahai method imparts a strong core with a gentle and rich taste, resulting in a beautiful and transparent profile. The finish is medium-long, leaving an exciting bitterness.


Kurumazaka Yamahai Junmai Daiginjō Namazake Kurumazaka Yamahai Junmai Daiginjō Namazake



Appearance: clear and lemon-green
Nose: clean and medium+
Aroma: ripe fruits, clove, fungi
Sweetness: medium-sweet
Acidity: medium
Umami: medium
Alcohol: medium+
Body: medium+
Flavour intensity: medium+
Flavour characteristics: ripe fruits, clove, fungi
Texture: medium, creamy
Finish: long with a sour tingle
Upvote 0

Comments

There are no comments to display.

Table of contents

sake information

Category
Junmai Daiginjō
Added by
JREF
Views
68
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒649-6244 和歌山県岩出市畑毛72番地

More in Junmai Daiginjō

More from JREF

Back
Top Bottom