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.
- Brewery:
- Kuncho
- Brand:
- Kuncho
- Grading:
- Junmai Ginjo
- Brewery:
- Kuncho Sake Brewery
- Location:
- OITA
- Sake Rice Variety:
- Tamasakae
- Style:
- Junmai Ginjo
- Rice Polishing Ratio:
- 0.6
- ABV:
- 0.17
- Volume:
- 720ml
- Ingredients:
- Rice, Koji, Water
- Tasting notes:
- Namazake. Dry and crisp. Flavours of melon, banana with a hint of bubblegum, yogurt and rice.
