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Naminori Kurumazaka Yamahai Honjōzō Namagenshu

Naminori Kurumazaka Yamahai Honjōzō Namagenshu 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.
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Colour / hue
Pale Yellow
Clarity
Clear
Beware, this bottle packs quite a punch! It boasts a fruity nose with a blend of sweetness, citric, and lactic elements, promising a delightful experience. The first sip reveals a profound earthiness and bitterness, balanced by the sweetness of ripe fruits like apricots and figs. Mid-palate acidity emerges against a backdrop of pronounced bitterness, leading to a long finish with lingering acidity and intense bitterness. Unprocessed, unpasteurized, and with added alcohol, it has an intense flavour and an alcohol content of up to 9%, reminiscent of the outstanding, multi-faceted sakes crafted by Philip Harper of Kinoshita Shuzō. It is an exciting sake that can be consumed chilled, on the rocks, or at room temperature, displaying succulent, velvety creaminess.

Naminori Kurumazaka Yamahai Honjōzō Namagenshu Naminori Kurumazaka Yamahai Honjōzō Namagenshu




Appearance: clear and lemon-green
Nose: clean and pronounced
Aroma: fruity, citric, lactic
Sweetness: medium-sweet
Acidity: medium
Umami: medium+
Alcohol: high
Body: full-bodied
Flavour intensity: medium+
Flavour characteristics: fruity (ripe fruit), bitter, earthy
Texture: velvety
Finish: long
Quality level: outstanding
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