On the palate, gorgeous ginjo aromas reminiscent of Muscat grapes and melon unfold naturally, while the fresh and juicy rice umami is complemented by the gentle acidity derived from Kyokai No. 7 yeast, creating a layered and deeply expressive flavor profile. Toward the finish, the flavors gradually tighten, leading to a clean and crisp conclusion with excellent definition. Beautifully balancing expressive fruit aromas, lively effervescence, juicy umami, and a sharp finish, this new release fully showcases both the distinctive character of Kyokai No. 7 yeast and the vibrant freshness of a directly bottled nama genshu.
This brand-new release for the year is brewed with Kyokai No. 7 yeast, originally isolated from “Masumi” in Nagano Prefecture. Kyokai No. 7 yeast was isolated and cultivated from Masumi around 1946 and is therefore also known as “Masumi Yeast.” Renowned for its vigorous fermentation ability and its ability to produce relatively gentle and refined ginjo aromas, it remains one of the most widely used yeasts in Japanese sake brewing today. This sake is bottled using the Jikagumi method, in which the sake is drawn and bottled directly after pressing, preserving a vivid sense of effervescence and a fresh, powerful texture. At the same time, it fully expresses the rich body and satisfying depth characteristic of nama genshu.
Product Name:Sakuyabi Junmai Ginjo Jikagumi Nama Genshu No.7 Yeast
Grade:Junmai Ginjo
Polishing Rate:55%
Rice Type:Miyama Nishiki
Alcohol:16%Vol
Brewery Prefecture:Gunma Kimusume Shuzo Co., Ltd.
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