Shigemasu Portfolio 13. 9
9
This experimental Junmai Ginjo was born out of the Toji's desire to make sake with pure No. 9 yeast once again. The "9" in the name comes from the No. 9 yeast. Originally, if you use the No. 9 yeast to make a Junmai Ginjo, you tend to get an aromatic, Ginjo-like finish, but with the sake brewed by Shigemasu, the koji is hardened so that the sake does not have a sweetness, and it grows to be delicious for a year or two. However, before maturing, it tends to have a slightly bitter taste, known as otoko (men's) sake, and is difficult to drink, therefore, it is matured sufficiently before shipping.
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Type
Junmai Ginjo
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Alcohol By Volume
16%
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Nihonshudo
+ 1-2
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Acid
1.3-1.5
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Amino Acid
1.1-1.3
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Ingredients
Yamada Nishiki
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Polishing Ratio
55%
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Yeast
Kyokai 9
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Capacity
1800ml, 720ml