Sake specs
- Prefecture
- Wakayama (和歌山)
- Rice type
- Gohyakumangoku (五百万石)
- Polishing rate (semaibuai)
- 65%
- Alcohol content
- 18-19%
- SMV
- +2.0
- Acidity
- 2.2
- Amino acid level
- 1.6
Naminori Kurumazaka Yamahai Honjōzō Namagenshu (波乗り車坂 山廃本醸生原酒) is made of Gohyakumangoku rice milled to 65% and No. 701 Association yeast. It is an unpasteurised Yamahai that has aged in the bottle at room temperature for five months. Crisp, rich, and full-bodied, it has a fruity aroma typical of unpasteurised sake, but the fragrant taste deriving from the ageing process is exquisite.
The original flavour and robust taste remain, even on the rocks; it can also be diluted with water (about two teaspoons to 100ml). In addition, because it is unpasteurized sake, active enzymes and yeasts are still alive, so it should be consumed fast after breaking the bottle.
About the brewery
- Brewery
- Yoshimura Hideo Shōten
- Name in Japanese
- 𠮷村秀雄商店
- Address
- 72 Hatage, Iwade, Wakayama Prefecture, 649-6244
- Phone
- 0736-62-2121
- Website
日本城・車坂醸造元 𠮷村秀雄商店
「車坂」「日本城」を醸造する和歌山の酒蔵。山廃や生酛といった伝統的な酒造りを柱に、今様のお酒だけでなく熟成酒、古酒といった多様な楽しみを伝えたい。地産の完熟南高梅を使った梅酒や、果実を使ったリキュールの製造も行っております。nihonsyu-nihonjyou.co.jp
