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Their first Junmai Daiginjo in Ibuki series designed to express both the refined elegance expected of a Junmai Daiginjo and the distinctive Ibuki character. Yamada Nishiki is used for the koji-mai rice to bring depth, smooth texture and refined sweetness, while Miyama Nishiki is selected for the kake-mai to provide precision, a clean structure and a subtle touch of bitterness on the finish.
The nose is delicately aromatic notes of mandarin oranges in syrup, pineapple, apricot and yellow apple. On the palate, pronounced melon flavours emerge alongside a gently sweet profile with a subtle tang, reminiscent of snack pineapple. The finish evolves gracefully from soft sweetness into a refined, pleasantly restrained bitterness before fading away with remarkable clarity.
| Type / Grade | Sake | Junmai Daiginjo |
| Country | Japan |
| Region / Prefecture | Fukushima |
| Rice Variety | (Koji/Kake) : Miyamanishiki / Yamadanishiki |
| Yeast Variety | Fukushima yeast |
| Polishing Rate | 40% |
| SMV | -6 |
| Acidity | 1.4 |
| Alcohol % | 15.20% |
| Size | 720ml |
The Ibuki brand was created by a young brewer, Kensei Yanai (9th generation), in 2011. He has infused his messages into this brand name: "Don't hurry or rush, but never compromise on quality." He considers "bitterness" to be an important element in sake, along with a balanced combination of aroma and dryness/sweetness in his concept.
