Nabeshima Junmai Daiginjo Kitsushizuku.
Nabeshima is one of the most famous sake brands in Japan. Among them, this sake is made from "Kitashizuku" sake rice, which is only available at special dealers in Saga Prefecture, and is cut down to 40%. When the bottle is opened, it says "pon" and remains active.
When poured into a glass, there is a slight but noticeable foam. The aroma is fresh, reminiscent of green apples. The color has a slight tint. The first thing that strikes the palate is the stimulation that only activated sake can provide. The flavor has a very strong umami component and is slightly sweet. There is a light bitterness at the end. The longer it is served, the stronger the umami becomes, and yet the sake does not have any unpleasant taste at all.
By the way, this is the first time I have heard of sake rice called "Kitashizuku". I looked it up on the Internet, and it seems to be a sake rice produced mainly in Hokkaido by crossing various rice varieties. The toji of Nabeshima is a great fusion of the north and the south!
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| List of Labels | |||
| raw rice | northern lights | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 40%. | sake brewing name | Tomiichiyo Brewery |
| Yeast used | Manufacturing Prefectures | Saga prefecture (Kyushu) | |
| sake (implied to be low-grade) | About -3 | Production period | 202505 |
| acidity | low (position) | Date of purchase | 20250814 |
| amino acid degree | high | Tasting Day | 20250818 |
| alcohol content (usu. expressed per cent) | 16%. | Where to Buy | ask |
| specific name | Junmai Daiginjo (brew of sake) | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | nashi (Pyrus pyrifolia, esp. var. culta) | even | |
| sunshine | colorant | slightly | |
| Information on sense of smell | |||
| (incense) pastille | aolingo (Australian carnivore, Canis (lupus) aurongo) | incense | |
| tobacco smoke | melon (esp. a muskmelon, Cucumis melo) | incense for the aged | |
| type of incense brewed by low temperature fermentation from white rice milled to 60% | green apple | ||
| Information on Taste | |||
| sweetness | ant | elegant | considerably |
| depressing the string of a zither with one's left hand | light (i.e. not heavy) | light (flavor, flavour) | considerably |
| heavy | sliding | ||
| light (i.e. not heavy) | light (weight) | bitterness | I feel it afterwards. |
| grudges and hard feelings | low (position) | bustling | |
| peppiness (of a ball) | good | rich | slightly |
| clean | Fairly clean. | 幅 | |
| off-flavor | None at all | old age | |
| acidity | nashi (Pyrus pyrifolia, esp. var. culta) | swelling | |
| astringency | slightly | dimwit | |
| round | young | considerably | |
