Matsuse Shuzo in Ryuo, Shiga
Ginfubuki, Yamadanishiki (RPR 65%)
15.6%
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Grade: Junmai Kimoto 純米生酛
Koji Rice 麹米: Yamada Nishiki 山田錦 23%
Kake Rice 掛米: Ginfubuki 吟吹雪 77%
Rice Region: Shiga Prefecture 滋賀県
Rice Scale: 1000kg x 2
Koji 麹: Kuroban
Yeast 酵母: Wild
Polish 精米歩合: 65%
Production: 40 Cases
Bottled: December 2022
Alcohol: 15.6%
Fermentation: 29 day Wild Starter (Shubo) Fermentation to build up the natural yeast population
followed by a 25-28 day Fermentation (Moromi) with a miximum temperature of 12 deg to produce a complex yet delicate sake.
Filtration/Fining: Unfiltered and Unfined
Pasteurisation: Pasteurised once only just before bottling (Nama Chozo - 生貯蔵) The sake is heated to 65°C however it is only kept at that temperature for 1 or 2 seconds instead of the usual 30 minutes. The shorter pasteurisation helps to keep more of the delicate aromas and flavours.
Bottling: 7 days post Fermentation
Tasting Note:
a) Clear bright, very faint pale straw
n) Very complex and intriguing yet super clean with toasted brioche, straw, mineral and honey suckle notes
p) Lovey texture and length with great complexity, mineral, almond meal, fresh baked bread characters and excellent structure.
- Municipal Wines