Kuncho Junmai Ginjo Next Tamasakae

Kuncho Junmai Ginjo Next "Tamasakae" (often referred to as the "Tamasakae Seijuku") is a distinct departure from Kuncho's standard "Green Label" (Gohyakumangoku). In the Suzume/Ukiyo portfolio, this bottle represents the brewery's "Next" series—a project aimed at highlighting specific, often underutilized, heritage rice strains.

Tamasakae is a descendant of Omachi (via its parent Shiragiku). It is a difficult grain to polish because it is prone to "do-ware" (internal cracking), Because Tamasakae is often used for aged sakes or rustic Junmais, its expression in this "Next" Junmai Ginjo is unique.

Rice Variety: 100% Tamasakae (from Tottori Prefecture).

Polishing Ratio (Seimaibuai): 60%.

Alcohol Content: 17%. This is significantly higher than the standard Green Label (15%), giving it a much punchier, "thick" mouthfeel.

SMV (Sake Meter Value): +5 (Dry).

Acidity: Approximately 1.7 – 1.8. This high acidity is a hallmark of the Tamasakae grain, providing a crisp, structural backbone.

The Nose:  "youthful but complex" aroma. Unlike the coconut of the Green Label, this features melon, banana bread, and a hint of bubblegum, underscored by a distinct lactic/yogurt aroma.

The Palate: Dry and crisp. Despite the fruity nose, the high SMV (+5) ensures a clean, sharp entry. It has a "grainy" or "cereal-like" umami that is much more prominent than in山田錦 (Yamada Nishiki) sakes.

The Texture: "Seijuku" (well-ripened). There is a slight effervescence if opened fresh, followed by a mellow, rounded mid-palate that reflects the "Next" series' focus on texture.