Junmai Daiginjo Genshu Maboroshi Kurobako
- Rice, rice koji
- Rice Variety
- Yamada Nishiki (domestic grown)
- Rice Polishing Ratio
- Alcohol Percentage
- Sake Meter Value
- Apple yeast
Our daiginjo-shu brewed with apple yeast, discovered by fourth generation brewery master Kiyoma Nakao, won first place at a nationwide sake competition in 1948 and earned the honor of being served at the Imperial Household New Year Celebration for the following three years. Maboroshi Kurobako is our modern recreation faithfully adhering to the techniques of the time.
Discovered in 1940, apple yeast was found to have excellent fermentation ability, acidity and aromatic qualities. Maboroshi Kurobako is the pinnacle of our brewery’s products, brewed almost entirely by hand using that apple yeast.
In addition, in the koji making stage, which has the greatest impact on sake flavor, we take utmost care at every step and use a traditional implement called koji-buta, meaning koji lid. Typically, the koji for a daiginjo-shu is produced over a 48-hour period, but we tend to the koji for more 52 hours to produce this rich, full-flavored sake.
・International Wine Challenge 2007 SAKE Gold Medal
・Served in ANA First Class on European and U.S. routes (2009.9～2010.4)
・U.S. National Sake Appraisal (JOY OF SAKE) 2010 Gold Award