寫樂 隈取炎舞 純米大吟釀 【輕盈版寫樂 × 世界級插畫家】

【Sharaku Kumadori Enbu】
Art, Kabuki & Sake in One
Low Alcohol Elegance with White Peach & Melon Notes

Sharaku Kumadori Enbu is a limited junmai daiginjo from Miyaisumi Meijo in Aizuwakamatsu, Fukushima, created in collaboration with illustrator Dai Tamura and presented in a wooden  box for a distinctively collectible, gift‑ready feel. It sits within Miyaisumi’s dual‑brand approach: Sharaku as the outward‑facing flagship known across Japan and overseas for its clear sweetness, vivid fruit and strong food pairing performance, and Aizu Miyaisumi as the more local, terroir‑driven label that explores the character of Aizu’s land and rice.

The brewery’s style begins with water drawn from Mt. Bandai and the Aizu basin, whose moderate hardness helps produce sake with clean lines, bright aroma and little muddiness, allowing rice‑derived fragrance and umami to show clearly in the glass. In “Kumadori Enbu”, this clarity is paired with dramatic kabuki kumadori and flame imagery on the label, underlining the sake’s role as a modern, art‑driven expression of Sharaku.

Brewed with Gohyakumangoku polished to 50%, this Junmai Daiginjo is unusual within the Sharaku range for its 13% alcohol, which lightens the body while keeping the brand’s hallmark fruity, expressive style. The nose is dominated by generous ginjo fruit — think melon, white peach, tropical notes — rich and glamorous but still clean‑lined and not heavy. On the palate, it feels soft and precise, with slightly sweet, gentle flavours and a cool, refreshing umami from Gohyakumangoku; sweetness leans towards the “sweet to slightly sweet” side, yet the texture remains smooth and non‑sticky, making it a sake with presence that does not tire the palate.

Serving temperature
Best served well chilled at around 8–12°C to highlight its aromatic lift and light, low‑alcohol body

Food pairing
White fish sashimi, sushi, and lighter soy-based dishes such as sukiyaki appetizers or Japanese-style salads

Clean, refreshing seafood dishes like steamed flower crab, poached prawns or butter-seared scallops

Refined dishes that are not overly oily or spicy, so the low alcohol and delicate fruit notes can shine without being overwhelmed

【Producer】Miyaisumi Shuzo (Fukushima)
【Category】Junmai Daiginjo
【Volume】720ml
【Rice】Gohyakumangoku
【Rice polishing ratio】~50%
【Alcohol】~13%