Nakakumi (中汲み) refers to the middle cut of a sake pressing: after the first, more turbid run-off and before the final, forcibly extracted portion, the nakakumi portion flows out freely under the weight of the pressed lees, carrying the most balanced representation of flavor, aroma, and clarity that a single batch can offer. Akaiwashuzou's Nakakumiginjo selects only this prized middle cut, made from Asahi rice, whose broad, rounded character provides a stable foundation for the ginjo fermentation's floral and fruity aromatics. The result is sake that is simultaneously aromatic and substantial, light on its feet despite the full-bodied Asahi base, and expressive of Okayama's brewing tradition at its most precise.
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