Description
Nanakamba Junmai Ginjo Kimoto Sebun is a kimoto-method pure rice ginjo under Hikami Seishu's Nanakamba label from Okuizumo, Shimane. The traditional kimoto starter involves hand-labor mashing of the rice mash to promote naturally occurring lactic acid, yielding a richer, more complex fermentation base that underpins the refined fruity aroma of ginjo brewing. The result is a sake with layered depth, lively acidity, and a polished, clean finish.
Specifications
CategoryJunmai Ginjo
RegionShimane · Shimane Junmai Ginjo →
BreweryHikami Seishu & Co
BrandNanakamba
RiceKairyo Omachi
Polish Ratio50%
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Hikami Seishu & Co
Shimane
Started brewing in this area in 1712 (2nd year). In 1907, the sake brewery in the town was merged with a merger, and the name of the registered trademark sake was "Masamune Hinokami" from the name "Hinokami -San Gun", the name of the Okuzumo once yen. In 2012, it has been founded for 300 years. A small shrine, known as the Shosen no Yasui, is a liquor store that has a warehouse in 1712 (Masatoku 2) in the southern entrance of Shimane Prefecture, myths and myths. increase. (Shimane Sake Brewery Association)
Est.1712
BrandTamahagane
Address1222 Yokota Oku -Izumo Nita Shimane
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Food type guide
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Mixed Hot Pot
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Yakitori (Tare)
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