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Kurumazaka Yamahai Junmai Daiginjō

Kurumazaka Yamahai Junmai Daiginjō is made of Yamadanishiki rice milled to 50%. The brewery uses the yamahai method to create a universal meal drink that accompanies everything from appetizers to desserts.
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Sake specs

Prefecture
Wakayama (和歌山)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
50%
Alcohol content
16%
SMV
+2.0
Acidity
1.7
Kurumazaka Yamahai Junmai Daiginjo (車坂 山廃純米大吟醸)

Kurumazaka Yamahai Junmai Daiginjō (車坂 山廃純米大吟醸) is made of Yamadanishiki rice milled to 50%. The brewery uses the yamahai method to create a universal meal drink that accompanies everything from appetizers to desserts. However, despite its gentle flavour, Kurumazaka's Yamahai Junmai Daiginjō creates an exquisite harmony with punchy dishes. The wide range of flavour elements that the yamahai method has makes it a great match for various ingredients and seasonings.



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

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's Junmai Daiginjo has a sophisticated bouquet reminiscent of ripe apples intermingled with a subtle hint of rice and creamy undertones. It greets the palate with a gentle, harmonious beginning, evolving into a delightful sweetness perfectly balanced by mild acidity and a refreshing hint of bitterness. The experience culminates in a prolonged, immaculate finish that leaves a lingering, exquisite rice aftertaste, defining it as an understated yet elegant daiginjo with a captivating flavour profile. It's an excellent product that goes well not only with Japanese food but also with Italian and Chinese cuisine.


Kurumazaka Yamahai Junmai Daiginjō Kurumazaka Yamahai Junmai Daiginjō




Appearance: clear, deep and lemon-golden
Nose: clean and medium
Aroma: sweet, lactic, koji
Sweetness: medium-sweet
Acidity: medium-
Umami: medium
Alcohol: medium
Body: medium
Flavour intensity: medium
Flavour characteristics: sweet, lactic, rice
Texture: light
Finish: long, clean
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sake information

Category
Junmai Daiginjō
Added by
JREF
Views
92
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

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