We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Daishichi Raden 2011 Kimoto Junmai Ginjo. Would not have guessed it’s been aged for 12 years and then realistically aged another 2 years before I got it. Rich, soft, bordering on sweet. I would say it matches the other Kimoto styles I’ve had with great flavor and stronger rice flavors for me. I’d assume the lack of acid is due to the age than the style. 2011 vintage with 12 years of aging. Sake Meter Value: +3 Alcohol : 15% Acidity : 1.5 Rice Variety : Gohyakumangoku Rice polishing ratio 58% (super flat polished rice) Yeast type Daishichi Yeast Ingredients/raw materials Rice (domestic)/Rice malt (domestic) Toji(Brew Master) Takanobu Sato (Nambu chief brewer/modern master craftsman) — 4 months ago
Nice try to put sake in a oak barrel. Does bring a typical wine structure with tannins but it feels at least strange without the support of layers of floral/fruity surroundings. — 9 years ago
Norman Gennaro
Daishichi Raden 2011 Kimoto Junmai Ginjo. Would not have guessed it’s been aged for 12 years and then realistically aged another 2 years before I got it. Rich, soft, bordering on sweet. I would say it matches the other Kimoto styles I’ve had with great flavor and stronger rice flavors for me. I’d assume the lack of acid is due to the age than the style. 2011 vintage with 12 years of aging. Sake Meter Value:
+3
Alcohol : 15%
Acidity : 1.5
Rice Variety : Gohyakumangoku
Rice polishing ratio 58% (super flat polished rice)
Yeast type Daishichi Yeast
Ingredients/raw materials Rice (domestic)/Rice malt (domestic)
Toji(Brew Master) Takanobu Sato (Nambu chief brewer/modern master craftsman) — 4 months ago