Iinuma Meizo's "SUMIDA Junmai Ginjo Unpasteurized Sake Black Impact
This junmai ginjo is made from Yamadanishiki and Gohyakumangoku, rice suitable for sake brewing, and is a representative sake of the brewery.
It has a smooth mouthfeel and a mellow aroma.
It has a rich umami flavor among the "Sagata" series, but it is very beautifully finished.
The overall balance is good, and the taste is cohesive and of high quality.
Rice used: 20% Yamadanishiki, 80% Gohyakumangoku
Polishing ratio 55
Acidity 1.7
Alcohol content 17.0%.
Sake degree: 0
Using 8 types of sake rice
Naming Background
In reference to the Japanese myth "Yamata-no-orochi" (the eight-forked serpent), eight types of sake rice are used in the sake making process at "eight different times". This is the story of how each sake rice plays its own role and is sublimated into a sacred sake.
Ingredients: Rice, rice malt
Ingredients: Rice, rice malt ◆ Ingredient: Gohyakumangoku 2% (koji rice)
Hitogokochi: 4% (original malted rice)
Yamadanishiki 4％ （Moto koji） Hitogochi 4％ （Moto koji
Ginpu 12％ （Moto koji） Kitashizuku 6
Kitashizuku 6％ （Nakakagomi） Comet 24％ （Nakakagomi
Comet 24％ （Nakakakegi)
Yumesasara 8％ （Tome Koji)
Omachi 40％ （Tome Koji)
Yeast: Not stated
Rice polishing ratio: 55
Sake meter : -1
Acidity ： 1.6
◆ Alcohol percentage: 16.8
Sagata Koku Sugata Omachi Junmai Ginjyo Unfiltered Nama Sake
Rating 4.4
Alcohol 17.8, Rice: Omachi, Polishing ratio: 55, Yeast: T-ND3, Sake meter: +4, Acidity: 1.8
It has a tropical aroma derived from OMACHI, and when the sweetness is maximized, the sake is ready to drink with no lingering aftertaste. This "Kyokusugata" can also be enjoyed for its freshness, which is unique to nama sake.
720ml ¥2,090-
Aroma: Calm
17.5% alcohol by volume
Easy to drink despite its high alcohol content.
It is said to have a good balance of sweetness, spiciness and acidity.
I think it is a food wine.
It tasted elegant.
It tasted elegant.
SUMIDA Junmai Ginjo Unfiltered Unrefined Genshu, Bottle Fired Aizan 4180
Torrential rain again today 😱It's so tropical that it's flooding everywhere 🥶 and blocking traffic 😩.
Even on a day like this, I'm not going to break my usual routine and go for sake 😁.
Tonight, we opened a bottle of this one: ‼️ "Sigatari" which is often served in our house ❕ but it's my first time to drink this type 🙂.
But it's my first time to drink this type 👏The aroma is very ginjo 💜The first attack is sweetness that seems to be typical of Sigata? Aizan sweetness? Anyway, from the delicious sweetness, the bitter and pungent taste on the tongue is thick and delicious 😋.
The unfiltered raw sake feel is gooooood ‼️
Oooooo shhhh 😆
Hi Jay & Nobby 😊.
I've been enjoying your sake since I was first introduced to it at a liquor store in Nara 😋.
Tochigi prefecture has a lot of good sake 🫠.
Sagata Junmai Ginjyo Genjyo Tsuyasugata
A hiyaoroshi sake that has been brewed over one summer.
The aroma is soft and pleasant, like grain.
When you drink it in a traditional sake cup, the umami spreads and you feel a gentle sweetness as if it were nestled close to you, followed by a relatively strong and fine acidity.
The extended acidity and umami are tightly controlled until the aftertaste, and the light, bitter, matured feeling in the aftertaste is to my liking.
Unlike its usual flashy appearance, it has a slightly subdued feel and can be enjoyed as a heated sake.
appearance
Jungin Nama black impact
The total amount of raw material aroma is mild, but it has a sweet, gritty, grain aroma that is typical of nama-ginbara.
The aroma does not spread to fruits, but is in the range of grains.
Gentle sweetness on the attack.
The slight bitterness that slowly spreads and persists is another point that reminds us that this wine is also made by Namaohara.
A cuvée with a fresh appearance.
The taste is as expected, not betraying or exceeding the specifications.
