The delicate effervescence is its hallmark, delivering a refreshing entry and smooth swallow that makes you naturally reach for another glass. Brewed with Association Yeast No.1801—commonly used in competition-grade Daiginjo—it gives off a fresh apple-like aroma. The flavor is not only juicy and vibrant but also layered with depth and complexity. When poured, a faintly green-tinged yamabuki (golden yellow) hue glimmers beautifully in the glass.
Nicknamed “Pinkaku,” this is a nama sake bottled through the labor-intensive jikagumi (direct-press bottling) method at the time of pressing. Unlike typical secondary bottle fermentation, this technique locks in the uniquely fizzy “pichi-pichi” bubbles straight from the press, capturing the freshly pressed character in its purest form.
Product Name: Kakuemon Tokubetsu Junmai Nama Genshu
Grade: Special Junmai
Polishing Rate: 55%
Rice Type: Gin no Sei, Gin-san
Alcohol: 17%Vol
Brewery Prefecture: Akita Kimura Brewery Inc.
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