Bunkajin, Junmai

  • Modern Full
  • Sauvignon Blanc

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Product Name Bunkajin, junmai
Brewer ARISAWA CO.,LTD.
Location 1-4-1 Tosayamadacho Nishihonmachi, Kami City, Kochi Prefecture
Head Brewer Kosuke Arisawa
Rice Brand Akebono(Produced in Okayama prefecture)
Percentage of Rice Milling 55%
Alcohol Content 17.5%
Mother Water Underflow water of River Monobe

 

Type

light fresh fruity soft
       
sharp dry sweet rich
   

Award history

KURA MASTER 2017 Platinum Medal & Top 10

About Brewer

Founded in 1877, this brewery is located in Tosayamada-cho, Kami City, in regional Kochi Prefecture – a historical commercial hub. The current Head Brewer, Kosuke Arisawa, is the fifth to occupy the role, and takes a hands-on approach to the production process along with his wife. This dedication has resulted in a long list of accolades, including successive gold medals at the National Research Institute of Brewing, and top placing in the new Shikoku regional competition.
Central to this success has been an approach which stresses a steady pace in the stages leading up to pressing, and doing nothing to interfere with the product afterward. The process is done with a traditional fune-style press, after which bottling takes place without pasteurization, before being cellered at near-freezing point. In so doing, the essential character of the sake is preserved.

Origin of Brand

The name “Bunkajin” refers to a beautiful and sophisticated woman of letters, skilled in the arts of calligraphy, poetry, and all manner of scholarly wisdom. It was coined as the name of the second label to commemorate one Oen-san, who strove to become a doctor when her father became confined from a fall, occurring when she was just 4 years of age.

About Product

With primary flavors of citrus fruit or Muscat, it appears mild at first, then develops a plush, juicy, slightly sour character that rounds out the palate. Full-bodied but expertly balanced, it delivers an invigorating sensation, no better testified than in its Platinum award and top five selection in the 2017 Kura Master sake competition in France.

Suitable dish

Quiche with salmon and mushroom, Tataki of bonito,  oiled sardine, Cheeses

Recommended Temperature Range

Around 10℃

Recommended Vessel

Small wine glass

Location