• TOYO BIJIN, Junmai Ginjo, Okarakuchi (1800ml)
  • TOYO BIJIN, Junmai Ginjo, Okarakuchi (1800ml)
  • TOYO BIJIN, Junmai Ginjo, Okarakuchi (1800ml)
  • TOYO BIJIN, Junmai Ginjo, Okarakuchi (1800ml)

TOYO BIJIN, Junmai Ginjo, Okarakuchi (1800ml) 東洋美人 大辛口 純米吟醸

With an exceptionally high SMV of +15, a bone dry sake is expected. However, due to the use of fine polished Yamadanishiki rice, a light sweetness can also be detected. Ultimately, this is a very well balanced brew, a fine choice for those looking for something clean and dry throughout a meal.

style
clean and dry
availability
Year Round
on the palate
Overall dry and clean with a hint of sweetness and acidity
on the nose
Mild floral notes and rice flour
RPR (Rice Polishing Ratio)
55%
Title
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Mr. Sumikawa has a knack for developing sake which have a well balanced sweetness, even in his dryest of sake. A popular choice for fans of a dry sake, maintaining a pleasant and smooth delivery.

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Characteristics特徴

Prefecture
yamaguchi
Rice
yamadanishiki
Alcohol
16%
SMV (Sake Meter Value)
+15
Acidity
1.3
Water Source
water from underground aquifer via brewery-owned well
Yeast
proprietary

How to enjoy楽しみ方

Recommended pairings
yakitori | grilled seafood | steamed shellfish
Serving temperature
11°-16°
Serving vessels
white wine glass

Sumikawa Brewery澄川酒造

Mr. Takafumi Sumikawa, the 4th generation Kuramoto, was someone who was sure of his path to brewing. He studied at the Brewing department of Tokyo Agricultural University and trained at the Takagi brewery even while he was still a student under the tutelage of Mr. Takagi Akinori, the makers of the ever popular Jyuyondai brand. He joined his family’s brewery thereafter, and became both Kuramoto and Toji. Mr. Sumikawa is considered a top brew master of his generation. Aiming for a gorgeous sake which is clear and umami rich, Toyo Bijin Sake is refined and elegant, with just the right balance of floral and fruity notes. The name Toyo Bijin, which means Eastern Beauty, fits the pristine style of the brew and its aesthetic perfectly, so much so that the Junmai Daiginjo Ichiban Matoi was even chosen to be served at the Japan Russia Summit in 2016.